Claypot Chicken Rice with Mushroom & Sausage

Claypot Chicken Rice 2


500g (2 chicken whole legs + 2 chicken wings, chopped into pieces)

6 pcs Chinese mushroom (soaked until soft, discard the stem and sliced)

2 pcs Chinese sausage (sliced diagonally)

2 cups fragrant rice

2 cups water


1 tbsp grated young ginger

2 tbsp Chinese cooking wine

2 tbsp oyster sauce

1 tbsp thick soy sauce

1 tsp extra virgin sesame oil

½ tsp salt

2 tsp corn flour

Drizzling Sauce:

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp thick soy sauce


1 stalk spring onion (chopped)

Preparation Instructions:

  1. Marinate the chicken and mushroom with marinade ingredients and set aside for 1 hour.
  2. Wash rice and add water in a claypot, partially cover and cook until rice bubbling, arrange marinated chicken and mushroom, sausage on top. Cover and continue to cook until rice is ready.
  3. Off the heat, leave for 5 more minutes, then drizzle sauce on top, garnish with chopped spring onion. Serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.