Claypot chicken rice

Yeay, no more hunting high and low on trips back to KL for this fave of mine! Now, I can have it anytime the craving hits...

Turns out recreating (clay)pot chicken rice at home is pretty easy even if one doesn't have a proper claypot or charcoal flame. Managed to get the yummy caremelized crust bits at the bottom and have it laden with chinese sausage, shitake mushrooms and ginger just the way I like.

(Clay)pot chicken rice
Ingredients:
1 - 2 chicken thighs, chopped into 3 pieces
1 knob ginger, grated
2tbsp oyster sauce
2tbsp shaoxing rice wine (or cider vinegar)
1.5tbsp dark soy sauce
1.5tbsp light soy sauce
Pepper
1tbsp sesame oil
1-2 chinese sausage, sliced
Handful dried shitake mushrooms, soaked and sliced
1.5 cups of rice
1cup of chicken broth
Half cup of water
Spring onions, chopped
2 birds eye chilli, chopped (optional as garnish)

Method:
1. Marinade chicken thigh pieces for 30minutes to an hour with ginger, shaoxing wine, oyster sauce, dark soy sauce, light soy sauce, sesame oil, pepper.
2. Heat some oil in a dutch oven pot or claypot. Throw in chinese sausages and sliced mushrooms. Fry.
3. Add in chicken pieces and sear it a little.
4. Add in rice. Add in remaining marinade sauce from chicken. Mix well and leave to cook till a little more transluscent (important if you want the bottom crust bits).
5. Add in chicken broth and water. Give it one stir and close lid. Leave to cook for about 15mins and do not disturb. Its done once the rice has absorbed the water and can be fluffed.
6. Garnish with spring onions and chilli.