Claypot Rice with Chestnuts & Chicken (Malaysia)
300 g (10 oz.) chicken thighs, cut into bite-sized pieces
2 Tbsp. oil
2 cups uncooked rice, washed & drained
1 Tbsp. finely shredded ginger
12 fresh or dried chestnuts, boiled until soft, cut in half
2 dried lap cheong (Chinese sausage), cut diagonally
2 Tbsp. crispy fried shallots
2 Tbsp. finely chopped spring onions
1 Tbsp. dark soy sauce
1 Tbsp. Oyster sauce
1 Tbsp. rice wine
1 Tsp. sugar
1 Tsp. sugar
1 Tsp. sesame oil
1/2 Tsp. cornflour
1.) Combine marinade ingredients in a bowl and add chicken. Marinate for 20 minutes.
2.) Heat oil in a large claypot. Add the rice and stir over medium heat until the rice is well coated, about 1 minute. Add sufficient water to cover the rice by 3/4 inch. Bring to a boil over high heat and then cook with pot uncovered until the water has been absorbed and craters appear in the surface of the rice (about 5 minutes).
3.) Add the ginger, chestnuts and marinated chicken pieces pushing them well into the rice. Lay the sliced lap cheong on top, cover and cook on low hear for 20 minutes; do not remove lid before this time.
4.) Stir the rice with a fork or chopstick, cover and cook over very low heat until the chicken is done and the rice is dry (about 15 minutes).
5.) Garnish with crispy fried shallots and spring onions before serving. Serve with a soup or vegetable dish with sliced red chillies and soy sauce on the side.