Clay-pot Chicken Rice

Clay-pot chicken rice is a popular street food in Malaysia. It tastes totally different from the ordinary chicken rice where the chicken used to steamed or grilled. The cookware we need here is a clay-pot. Here is my simple recipe:

Ingredients

• chicken wing/drumstick    鸡翼/鸡腿   
• rice    米
• chinese sausage    腊肠
• water    清水

Marinade (腌料)

• garlic    蒜
• ginger    姜
• oyster sauce    蚝油
• dark soy sauce    黑酱油
• light soy sauce    酱油
• sesame oil    麻油
• rice/ginger wine    米酒/姜酒
• corn flour    粟粉

  Steps 

1. Marinate the chicken wing/drumstick with the marinade and keep in fridge for at least an hour.    腌鸡翼/腿冷藏至少1小时。
2. Rinse and soak the rice into water for an hour.    洗米后泡水一小时。
3. Pour the rice and the proper amount of water into clay-pot. Bring it to boil.    米和适量的水倒入瓦煲煮滚。
4. Place the chicken wing/drumstick on top of the rice. Keep the marinade    鸡翼/腿置在米饭上。腌汁留着待用。
5. Then put in the chinese sausage. Let them cook with the lid on (alert and check always to prevent the bottom get burnt)    接着加入腊肠，上盖继续煮 (一直查看以免煲底烧焦)。
6. Add a little water to the left-over marinade. Then pour into the clay-pot and stir well (if you  want a darker presentation, just add the dark soy sauce).    腌汁加少许水倒入煲里搅匀 (如要上色可加些黑酱油)。
7. Off the heat and with the lid on for another 10 minutes. Is ready to serve now.   熄火上盖焖10分钟即可。