'Clay Pot' Chicken Rice

A dish we enjoy eating a lot! I make this at least once a fortnight as it's very easy to make and tasty!

Ingredients:

• 400g Chicken - chopped into pieces
• 1 Egg
• 1-2 Chinese sausage - thinly sliced and fried
  
• 1 tbs Garlic - minced
• ~5 slices Ginger

Optional:

• Spring onion - diced
• Salted fish

A:

• Light soya sauce
• Dark soya sauce
• Kecap manis
• Oyster sauce
• Shaoxing wine
• Salt
• Sugar
• Pepper

Directions:

• Marinate chicken with A for at least 1 hr (I normally do this overnight)
• Cook rice like normal.
• Fry garlic and ginger until fragrant.
• Add in chicken and fry until half cooked.
• Pour chicken and gravy into rice pot when rice starts steaming.
• Mix in beaten egg when rice is cooked.
• Stir in chinese sausage.
  
• Add more oyster sauce and pepper to taste.
• Serve with spring onions and salted fish.

Comments:

• Nowadays I just cook this dish in a non-stick pot on the stove. Simply because it's easy to scrape off the burnt rice (yum yum!) and easy to clean!
  
• Kicap manis is a new addition to the marinade. Adds another level of sweetness and taste to the dish. Loving this new addition!
• I enjoy eating this even without the addition of an egg but Jeff insist that an egg must always be added to this dish...fine.
• I usually beat the egg with a bit of oyster sauce before mixing in with rice. Mixing in the egg directly makes the rice a bit mushy and soggy. So what I normally do is fry the egg in another non-stick wok and mix in the rice when the egg is half cooked.