Chicken and lup cheong claypot rice
"This one-pot dish is a perfect weeknight dinner. The clay pot also helps to trap the steam and heat, creating a crispy layer of rice on the bottom and fluffy soft grains. Victor uses a sealed clay pot to avoid soaking and cracking...."
INGREDIENTS
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150 g chicken thigh fillets - cut into 1.5cm pieces
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¼ tsp finely chopped garlic
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¼ tsp julienned ginger
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¼ tsp salt
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¼ tsp sugar
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½ tsp soy sauce
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¾ tsp Shaoxing rice wine
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¼ tsp sesame oil
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½ tsp cornstarch or similar starch, thinned down in 1.5 tsp of cold water
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20 g lup cheong, cut into thick slices
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Finely sliced spring onions, to garnish
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Picked coriander leaves, to garnish
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¼ cup fine diced onion
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¼ tsp fine diced ginger
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100 g short grain rice, soaked in water for 30 minutes and drained
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100 ml water
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¼ tsp chicken stock powder (optional)
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1 tbsp vegetable oil
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½ tsp dark soy
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½ tsp oyster sauce
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¼ tsp sugar
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½ tsp light soy
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