Clay Pot Chicken Rice

Another favorite dish of mine. This a very strong chinese flavour dish, with chinese sausage and salty fish. I hope you will like it.





Ingredients:
4 cups rice (500g), 1 no whole chicken leg, 1 staik chinese sausage "Lap Cheong"(sliced), 60g salted fish,60g ginger shreds, 1 tbsp chopped spring onions, water 800ml
Marinade:
1/2 tbsp oyster sauce, 1 tsp dark soy sauce, 1/2 tsp pepper, 1/2 tsp sesame oil, 1/2 tbsp ginger juice, 1 tsp light soy sauce
sauce:(mix well)
1/2 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark sauce, 1/2 sesame oil, 1 tbsp fried shallot oil, 1/2 bowl water

Method:
1. Cut the chicken leg into convenient pieces, season with the marinade, marinate for 30 minutes.
2. Wash rice, drain well, place it into large day pot. Pour in chicken broth and bring to a boil. Cover, cook until the water almost absorbed, Put in chicken pieces and chinese sausage on top immediately.
3. Put the salted fish onto a small plate, top with ginger shreds, then put onto the cooked rice. Cover and simmer until the chicken rice and chicken pieces are thoroughly over a low heat.
4. Remove from heat, pour in sauce mixture and sprinkle with chopped spring onions. Serve with salted fish.