Chicken Rice

It's actually one of my brother's recipes. He used to make it quite often when he was a student..

And I must say, it's pretty good... But sorry Kor, I think I do it better.

An easypeasy recipe that everyone (who loves chicken rice) will love.

Of course, you could use boneless chicken. But I personally prefer a big chunk of chicken on my plate..it's somehow more satisfying!

What's different about this recipe is the use of dried Shitake mushrooms. The Chinese Sausage (lap cheong) is quite common in most Claypot chicken rice dishes..

recipe:

 5 Chicken Thighs

 10 slices Ginger

10 cloves Garlic

1 tablespoon Sesame Oil

2 tablespoons Oyster sauce

3 or 4 Chinese Sausages, sliced thinly

 4 cups Rice

 Water

 salt and pepper to season

 In a bowl, Marinate the chicken with ginger, garlic, sesame oil and oyster sauce

Cover and leave it for about 30 minutes, or even overnight.

When you're ready to cook, Heat up a pan.

Add the sliced sausages into the hot pan. It will release some oil.

 Fry the chicken thighs (and all the marinade), skin side down until its golden brown

 While the chicken is browning,

 Wash the rice once or twice in your rice cooker

Fill it up with enough water (follow the marker)

When the chicken is browned but not totally cooked yet, Add it all into the rice pot.

Season with a good pinch of salt and pepper

Mix well.

Set up the timer and cook the rice as you normally do.

When the timer goes off, the rice and chicken SHOULD be fully cooked.

If not, cook it for another half cycle..

Garnish with fresh coriander!