Ipoh claypot chicken rice

Ingredients:

1 cup fragrant rice

250 gm chicken breast and drumsticks

ginger, julienned, to taste

water, to cook rice

To marinade the chicken meat:

1 tbs light soy sauce

1 tsp dark soy sauce

1 tbs oysters sauce

1 tbs sesame oil

1/4 tsp sugar

1/4 tsp cornflour

1 tbs Shaoxing wine

a pinch of white pepper

a pinch of salt

Method:

Chop chicken into smaller pieces. Marinade the chicken for 1 hour. Measurement of water for the rice is ¾ cup water for 1 cup rice. Transfer rice and water into a large, deep bowl. Steam in a wok over high heat for about 20 minutes, covered, or until the water in the bowl dries up. Add chicken together with the marinade and sprinkle ginger on top. Continue to cook for 20 minutes, covered. Turn off the heat, let chicken and rice sit in the wok for another 10 minutes. Serve hot.