Using a Claypot to cook this dish is a traditional way the Malaysians do wonderfully. With the above ingredients I can easily prepare this dish immediately using simple sauces like oyster sauce, black sauce, sesame oil, chinese rice wine and sugar. Accommpanied by freshly sliced red chillies with sweet sauce condiment.

Ingredients ( Serves 4 )

• 300g chicken thigh,cut to bite sizes
• 2 tbsp oil
• 2 cup uncooked rice,washed and drained
• 1 tbsp fiinely sliced ginger
• 1 clove chopped  garlic
• 1 cup sliced dried mushroom (soak )
• 2 dried lap cheong( slice diagonally )
• 2 inches dried salted fish ( siced )

Marinade

• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp cornflour

Method

1. Put chicken pieces in a bowl and stir in all marinade ingredients. Set aside to marinate for 20 minutes.
2. Heat the oil in a large claypot. Saute the garlic, mushroom and salted fish lightly, add the rice and stir over medium heat until the rice is well coated, about 1 minute.
3. Add sufficient water to cover the rice by 2 cm. Bring to the boil over high heat, then cook with the pot uncovered until the water has been absorbed and ‘craters’ appear in the surface of the rice, about 5 minutes. Add the ginger  and marinated chicken pieces, pushing them well into the rice. Lay the sliced lap cheong on top, cover and cook over low heat 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. Garnish with crispy shallots and spring onion if you like before serving.
5. If desired, served with a soup and vegetable dish which I just did. Voila!