Name: Claypot Rice
Yield: Serves 6
Cuisine: Singaporean
Ingredients: 1 Tbsp oyster sauce; 570 g (19 oz) uncooked rice, washed and drained; 2 Tbsp oyster sauce; 20 g (⅔ oz) chopped ginger; 1 Tbsp Chinese rice wine (hua tiao jiu); 1 tsp sesame oil; 5 Tbsp cooking oil or oil from salted fish; 4–6 slices mui heong salted fish (mackerel in oil), cut into cubes; 1 Tbsp cornflour; 30 g (1 oz) chopped spring onions; 250 ml (8 fl oz / 1 cup) water; 500 g (1 lb 1½ oz) boneless chicken thigh; 1 lup cheong (Chinese wine sausage), sliced; 20 g (⅔ oz) chopped garlic; 2 Tbsp thick dark soy sauce; 750 ml (24 fl oz / 3 cups) packaged chicken stock; 150 g (5⅓ oz) choy sum; ¼ tsp ground white pepper; 1 Tbsp sugar; 1 Tbsp light soy sauce; 1 Tbsp thick dark soy sauce; 1 Tbsp sesame oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hawker Favourites

By The MeatMen

Published 2017

About

Our version of claypot rice makes use of salted mackerel in oil as they are less salty than dried ones and much softer in terms of texture. Mix this up with quality jasmine rice and dark soy sauce for a claypot feast at home!

Ingredients

5 Tbsp cooking oil or oil from salted fish
4–6 slices mui heong salted fish (mack

Method

Prepare chicken. Cut boneless chicken thighs into 4-cm chunks and marinate with thick dark soy sauce, oyster sauce, sesame oil, cornflour and water. Mix well, cover and let sit in the fridge for 2 hours or longer.
Heat 2 Tbsp oil in a pan over medium heat. Add salted fish and lup cheong and stir-fry until fragrant. Set aside.
Heat remaining 3 T