Home cooked meals are the best as my mother in-law always says. We know the ingredients we use and so feel it is safe to eat. This is what I cooked for lunch today and it is a recipe I have tried several times. It turns out well every time.

For a healthier take on clay-pot chicken rice, I used Kampung chicken (organic free range chicken) and omitted the Chinese sausage. I also used a cast iron pot instead of claypot as I find that the cast iron cooks the rice evenly without burning it. I know the best part of claypot chicken rice is the charred bottom of the rice. However, I try to avoid this because of the carcinogens. I served the rice in a claypot though, just for a more authentic touch.

Serves:  5 - 6

INGREDIENTS:

2 chicken breasts from 1 chicken + 1 chicken thigh, cut to bite size pieces

1 Chinese sausage (optional, I did not use it in my cooking)

Marinade Ingredients:

1 tbsp dark soy sauce

2 tbsp light soy sauce

2 cloves of garlic, chopped

1 tsp corn flour

2 tbsp of rice wine or Shaoxing cooking wine

1 inch ginger, julienned

1 tsp of salt

½ tsp of pepper

1 tbsp brown sugar

3 spring onions, finely chopped

10 dried shitake mushrooms, soaked in warm water for 20 minutes (I used small mushrooms)

1 Tbsp of cooking oil

¼ cups water

2 cups rice (I used long grain Thai Jasmine rice)

2 cups water (Use 1:1 rice:water ratio)

METHOD: