Claypot Chicken Rice

Ingredients: (serves 2)

1 cup rice (long grain rice)

150g. chicken thighs (sliced)

1 tbsp. light soy sauce

1/4 tsp. dark sweet soy sauce

1/2 tsp. sesame oil (extra to drizzle upon serving)

1 tsp. cornflour

3 dried shiitake mushrooms (soaked, sliced and reserve 1/4 cup soaking water)

1 tbsp. cooking oil

1 Chinese Lap Cheong (sliced diagonally)

2 garlic cloves (peeled and chopped)

1/2 tbsp. ginger (finely grated)

1 tbsp. Shaoxing Wine

Dash of ground white pepper

1 cup water

1/2 tsp. chicken stock granules (to taste)

1/4 cup reserved water from soaking mushrooms

Spring onion (roughly chopped - for garnish)

Methods:

1. Marinate chicken with light soy sauce, dark sweet soy sauce, sesame oil and cornflour.  
2. In a heated wok, add 1 tbsp. cooking oil.  Add lap cheong, fry for quick half minute.  Add chicken and stir-fry till it start to turn opaque.  Add garlic and ginger, fry for another minute.  Toss in mushrooms, then add Shaoxing wine and use spatula to scrap bits from pan.  Stir through rice, pepper and chicken stock granules. Off the heat.
3. Transfer to the rice cooker.  Add 1 cup water and water from soaking mushrooms.  Stir to mix.  Cook in the rice cooker.  
4. To serve, fluff up rice and place on a serving plate.  Drizzle a bit of sesame oil over rice, garnish with spring onion.  Let's eat!

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preferences.