Phew...! It's Been Ages.

Yes, I know. I've not been here for a very, very long time. Well, I have my studies to put all the blame on. This semester is a crazy one because I have 5 subjects to take instead of just 4.

Anyhow, I managed to cook up this claypot chicken rice today. My first trial but it fared up quite okay.

Claypot Chicken Rice

200g uncooked rice

250ml water

200g boneless chicken thigh or breast, cut into bite-size

2 tablespoons oyster sauce

1 tablespoon dark soy sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 teaspoon sugar

1 teaspoon white pepper

2 cloves garlic, peeled and chopped

4 slices ginger

2 tablespoons oil

4 dried shiitake mushrooms, soaked until soften, stem removed and cut into halves

2 slices of salted fish in oil, diced

2 eggs

some sesame oil

chopped scallions and sliced red chili for garnishing, but I didn't use it here because I don't have them..

1. Wash chicken and drain. Marinate oyster sauce, dark soy sauce, soy sauce, fish sauce, sugar and pepper for about 30 minutes.

2. Heat 2 tablespoons oil on medium heat and fry garlic and ginger until aromatic. Add shiitake mushrooms and salted fish and fry for about 5 minutes.

3. Add marinated and continue stir-frying for about 5 minutes. Remove and set aside.

4. Wash rice well and combine with water and put in a claypot. Cover and cook on low heat until almost dry.

5. Place cooked chicken mixture on top of rice, cover and leave on low heat until rice mixture is dry, about another 10 minutes.

6. Switch off the fire and break eggs on top of the chicken mixture and leave pot covered for 5 minutes before serving.

7. Drizzle with some sesame oil an garnish with chopped scallions on top of rice and sliced chilies in soy sauce by the side.