2 boneless chicken thighs (cut into bite size pieces)
2 cups rice (soaked in water for 30 minutes, drained)
4 dried shiitake mushrooms (softened, drained and sliced)
1 chinese sausage (sliced)
4 shallots (sliced)
1 spring onion (sliced for garnish)
2 cloves garlic (chopped)
1 cm ginger (grated)
1 tbsp sesame oil
2 tbsp light soy sauce
2 tbsp dark soy sauce
1.5 tbsp oyster sauce
white pepper
2 tbsp shaoxing wine
½ tsp sugar
1 tsp corn flour
2 ½ cup water
4 tbsp cooking oil
| Add shallot oil by sliding down the sides of the claypot to create a rice crust that is so delicious.
Combine dark soy sauce, 0.5 tbsp oyster sauce, 0.5 tbsp sesame oil and 1 tbsp fried shallot oil
15 mins later, garnish with spring onions and fried shallots. Drizzle seasoning sauce as desired and mix well before eating.