A one pot dish easily prepared  and best cook within a claypot as the aroma and fragrant of the dish resulted from cooking in it. However, important ingredients must haves are the Chinese sausage and salted fish which will enhance the flavor and aroma of the rice. So tantalising that entices our appetites.

Ingredients (serves 4)

• 300g jasmine rice
• 300g chicken meat(slice into think strips)
• 5 pcs dried Chinese mushrooms( soak/reconstitute,sliced )
• 100g Chinese sausage
• 20g fermented salted fish
• 20g pickled Kohrabi( chinese name toa tow chye ),optional
• some chopped coriander
• some chopped spring onion
• 1 tbsp minced garlic
• 450ml water

Seasonings

• 1 tbsp shallot oil
• 1/2 tbsp premium dark soy sauce

Marinade

• 1 tsp oyster sauce
• 1 tbsp ginger juice
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp salt
• 1 tbsp cooking wine( I use Huadiao wine )
• 1 tbsp oil

Method

1 Rinse rice and drain. Blend chicken meat with marinade well and set aside for an hour. Cut Chinese sausage and salted fish into slices and toa tow chye into shreds(optional).

2 Heat up 2 tbsp of oil in a claypot and fry garlic till fragrant and add in mushroom. Stir mushrooms for 30 seconds, add in the rice and fry evenly over medium heat.

3 Pour in the water, cover the claypot and cook till the rice is fairly dry. Switch to low heat to braise. Put in the chicken meat, Chinese sausage, salted fish and toa tow chye. Continue to braise till fully cooked.

4 Add seasonings and sprinkle coriander and spring onion on top, serve. Voila!