Claypot Chicken Rice

Ingredients:
2 cups Rice, washed and drained
3 cups Chicken stock
2 piece Chicken drumsticks, cut into pieces
5 nos Chinese mushrooms, soak and cut into half
1 nos Chinese sausage [腊肠], sliced
2 cm Salted Fish, sliced thinly, fried till crispy
Spring onion & fried garlic to garnish

Sauce:
2 tbsp Light soy sauce
1 tbsp Dark soy sauce
2 tbsp Oyster sauce
1 tbsp Shao Hsing Hua Tiao Chiew [绍兴花雕酒] /Chinese cooking wine
1 tbsp Sesame oil
1/2 tsp Pepper
1/2 tsp Sugar
1/2 tbsp Cornflour

Method:
1. Mix chicken, mushroom and sauce. Marinate it for 30 minutes.

2. Put rice and chicken stock into a clay pot, cover and bring to boil. Lower the fire and cook with low heat till holes are formed on top. (about 15 minutes)

3. Spread marinated chicken and mushrooms, Chinese sausage on top, cover and cook with low heat till rice is dry and chicken pieces are cooked (another 15 minutes). Remove from fire.

4. Sprinkle salted fish on top, cover and leave to stand for 10 minutes till rice is dry and fluffy.

5. Sprinkle some spring onion on top. Ready to serve. Caution: The claypot is still hot!