Kevin's Chicken Rice (Claypot Style)

The LONG awaited recipe from my husband. YY, I know u'd been waiting for this. BUT, BUT, BUT, let me make myself clear, I do not know the exact amount for the condiments added (nor does K "p), so use your own discretion and marinate according to taste.

Ingredients (2-3 pax)
*2 Chicken thighs (cut in chunks)
*1.5 cup uncooked rice (washed and left to dry on plate prior to use. Rice must be DRY b4 cooking)
*Few slices of ginger
*2 tbsps Minced garlic
*2 clove Shallots (sliced thinly)
*1 sprig spring onion (optional)

Marinade for chicken (overnight, min 2 hrs)
*Oyster sauce (use the dried scallop version if u want better taste)
*Shaoxing/ Huadiao wine
*White pepper
*Light soy sauce
*Sesame Oil
*Corn flour

Seasoning
*Oyster sauce
*White pepper
*Sugar
*Salt
*Light soy sauce
*Dark soy sauce
*Shaoxing/ Huadiao wine

Directions
1. Heat some oil in pan and stir-fry shallots, garlic and ginger slices till golden brown. Add uncooked rice, salt, white pepper, light soy sauce and sesame oil to fry till all the grains are evenly coated and the rice is HOT.

2. Pour rice mixture into rice cooker (claypot for more traditional flavour) and add water as per normal cooking. ON UR COOKER.

3. Stir-fry minced garlic till fragrant. Pour in chicken and spring onion and fry on high heat till the chicken starts to brown. Add oyster sauce, salt, light soy sauce, sugar, dark soy sauce and water. Simmer for 2 mins. Sprinkle a tsp of Shaoxing/ Huadiao.

4. Once the water in rice cooker is about to be completely absorbed by the rice, pour chicken and gravy over rice and leave to cook.

5. Leave in cooker for a few minutes after rice finished cooking to allow rice to "burn" a little for the crisp and punch.

6. Ready to serve.

I assure u - THIS IS A GREAT RECIPE! It's something I can't resist and don't mind eating over and over.

Something to note, be GENEROUS with your seasoning.