Claypot Rice

To record the seasonings for claypot rice.

Adapted from Food canon:
http://www.foodcanon.com/2012/06/claypot-chicken-rice.html#morehttp://

Marinate2 Tbsp Soy Sauce
2 Tbsp Oyster Sauce
1 tsp Thick Dark Sauce
1 tsp Sesame oil
1 Tbsp Chinese wine (Hua Tiou)
Some white pepper
1 tsp Sugar
1 tsp Salt
Main points:

1) Marinate the chicken for min 1 hour (4 is better)
2) Rice to be cooked in chicken stock (make stock from chicken bones)
   (Soak rice for about half an hour)

3) Fry ginger and fry the chicken for 3 to 4 mins

4) Throw into the chicken, salted fish, sausage when the rice is about done

To make sauce.
Heat up remaining marine, add 1 tsp corn flour ; add chinese wine, sugar and soy sauce

5) After rice is cooked for about 12 mins, add in sauce

Note:

1. Salted Fish: Some loves this. Other don't. If you do, use the Mui Heong Ham Yee (Salted Mackeral Fish). This version comes moist and has a strong fragrance. Pan fried it first and add it in just before you serve the pot.