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Clay Pot Chicken and Rice
Nb persons: 0
Yield:
Preparation time: 30 minutes
Total time:
Source: Malay Hawker Favorites, Periplus p.42
| 2 cups | raw long grain rice |
| 2 1/4 cup | water |
| 1 lb | chicken, skinned and cut into bite-sized pieces |
| Marinade: | |
| 1 1/4 inch | fresh ginger, peeled and grated |
| 1 tblsp | water |
| 1 tblsp | soy sauce |
| 1 tblsp | black soy sauce |
| 1 tblsp | oyster sauce |
| 2 tsp | sesame oil |
| 1 tsp | salt |
| 1/2 tsp | ground black or white pepper |
| 1 tblsp | sugar |
| 2 tblsp | cooking oil |
| Garnish: | |
| 3 tblsp | crispy fried shallots |
| 1 | spring onion, thinly sliced |
| 1 sprig | coriander leaves, chopped |
Cook rice and water in clay pot for 15 minutes.
Marinate chicken 20-30 minutes.
Place chicken on top of rice, drizzle with oil. Cover and cook low heat 20 minutes. Flake rice and cook another 15 minutes. Garnish and serve.
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