The Food of Singapore
A simple Cantonese one-pot dish, in which rice is cooked in a claypot with succulent chunks of chicken, fragrant Chinese sausage, black mushrooms and seasonings. The Chinese believe that a claypot is essential to ensure the correct flavour and fragrance of this dish, though any other type of covered earthenware container could be used.
Serves 4 Preparation time: 15 mins + marination time Cooking time: 30 mins
You Will Need
Combine the Marinade ingredients in a small bowl and pour over the chicken and mushrooms, and mix to coat them well. Set the chicken and mushrooms aside to marinate for at least 2 to 4 hours.
Heat the oil in a large seasoned claypot over high heat and stir-fry the drained rice for 2 minutes in the oil until lightly browned. Add the chicken stock, bring to a boil, then reduce the heat and simmer, covered, over low heat for 15 minutes.
Spread the marinated chicken and mushrooms, sausage and ginger on top of the rice. Cover again and cook for another 10 minutes. Remove from the heat, garnish with freshly sliced spring onion and serve.
Note: Claypots are the Chinese version of a casserole dish. While claypots are cooked on the stovetop, casseroles are usually bound for the oven. The design of the claypot ensures that food stays piping hot even if the meal is delayed. To season a new claypot, immerse it completely in water for 24 hours, or see package instructions.