Ingredients

Serves 6

6 Chicken thigh fillets, cut into bite size pieces
1 Chinese sausage (Lap Cheong), sliced
2 cups Chinese mushrooms (use your favourite), chopped roughly
1 tbsp dark soy sauce
1 tbsp grated ginger
½ tbsp sugar
½ tbsp sesame oil
½ tbsp corn flour or rice flour

6 spring onions (2 reserved for garnish), sliced
1½ cups jasmine rice, rinsed until water runs clear
1 - 1.5 litres chicken stock
1 tbsp peanut oil
Salt & pepper

Method

Soak the Chinese claypot in cold water for 30 minutes.

Combine first eight ingredients and marinate for at least 30 minutes (up to 2 hours would be preferable).

Place the rice, peanut oil and half a teaspoon of salt into the cold claypot and cook over medium heat until the rice is translucent. Add stock until it is approximately 3.5cms above the rice.  Bring to the boil and then reduce heat to a low simmer. Simmer until stock has evaporated to the level of the rice and small holes are appearing in the rice.

Add chicken, Chinese sausage and mushrooms and stir well into the rice. Check seasoning and and add salt and pepper to taste. Cover the claypot and transfer to a preheated 180°C oven for 12-15 minutes. Stir again. Turn heat up as high as possible and cook for another 1 minute. Reduce heat to 100°C and cook for another 10 minutes. Remove from the oven and rest for 5 minutes.

Garnish with remaining spring onions and serve straight from the claypot.