Friday, November 25, 2011


This clay pot rice is a one pot rice meal. It has been quite some time since the last time I cook this dish. . Usually I would use a clay pot but instead of using a clay pot today, I used my non stick pan to prepared this dinner.

Good meal. "GOCHISO SAMADESHITA" (Thanks for the meal).


  • 600-700g chicken breast, cut into big chunks

  • 1 cup water

  • 3 tablespoon oyster sauce

  • 10 Dried chestnut- boiled to cook till soft

  • 4-5 tablespoon dark caramel soy sauce

  • 2 tablespoon sesame oil

  • 1 teaspoon white pepper

  • 4 lap cheong (Chinese-style sausage)

  • 6 dry mushrooms (soak in water till soft)

  • 3-4 tablespoon rice wine

  • 2 cube chicken stock

  • 4 cups jasmine rice + 3 3/4 cup water

  • 4-5 slice of ginger root

  1. Combine the chicken breast with oyster sauce, dark caramel soy sauce, the sesame oil, wine and pepper in a mixing bowl.Mix them well and marinate at least 10-30 minutes.

  2. Slice the Chinese sausages and set aside.

  3. Slice the mushrooms in quarter size and set aside.

  4. Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 3 3/4 cup of water & chicken stock in a non-stick pan; bring to a boil. Reduce heat to low;

  5. Combine mushroom and Chinese sausage into the chicken mixture. Add the chicken mixture on top the rice and allow to simmer covered for 10-15 minutes with the heat on. and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.

  6. Served hot.

NOTE: Last time, I ever put all the ingredients into the rice cooker to cook this dish. When you're lazy, you want everything fast & easy. But still come out ok lah!

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