Clay Pot Chicken and Salted Fish Rice

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Ingredients

• 250 grams chicken thigh meat, bone-in, skin removed
• 10 grams dried salted fish
• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1/2 tsp sugar
• 1 tsp rice wine
• 1 1/2 tbsp corn flour
• White pepper
• 1 tbsp sesame oil
• 2 tbsp shallot oil
• 2 tbsp dark soy sauce
• 80 ml water
• 2 cups Thai fragrance rice (about 300 grams)
• 60 grams Chinese sausage, sliced
• 1 piece Mason sausage
• Spring onion for garnish

Instructions

1. Marinate chicken: Slice chicken thinly, then mix with oyster sauce, light soy sauce, sugar, rice wine, corn flour, white pepper, and sesame oil. Set aside.
2. Fry salted fish: Slice dried salted fish into small pieces, fry until slightly brown and crispy. Set aside.
3. Prepare sauce: In a pan, combine shallot oil, dark soy sauce, water, and sugar. Let the liquid reduce by 2/3. Set aside.
4. Cook rice: Wash and rinse rice, add water (1:1 ratio). Once steam rises, add marinated chicken, Chinese sausage, and Mason sausage. Cook for 10-12 minutes.
5. Add greens: After 7 minutes, add greens and cook for an additional 3 minutes.
6. Mix and serve: Turn off heat, mix in sauce and fried salted fish. Garnish with spring onion. Serve hot. Enjoy!

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