Claypot Rice

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

Asia
Singapore
Main course
Dinner
South East Asia
Street Food

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