Chicken Claypot Rice

Step 1/ 6

• 233⅓ g chicken (cut)
• ⅓ pinch salt
• ⅓ pinch pepper
• ⅓ dash soy sauce
• ⅓ dash dark soy sauce
• ⅓ dash oyster sauce
• ⅓ dash Shaoxing wine
• ⅛ tsp minced ginger
• ⅓ tsp cornflour

Marinade chicken with above ingredients. Leave for at least 2 hours.

Step 2/ 6

• 1 Chinese sausage (sliced)

Heat pressure cooker sauté mode. Set 59 minutes. When pot is hot, sear Chinese sausage for 2-3 minutes. Then remove and set aside. Leaving the oil in pot.

Step 3/ 6

• 1⅓ ginger (sliced)
• ⅔ shallot (chopped)
• ⅓ tsp minced garlic
• 1⅔ shiitake mushroom (soaked, stems removed, cut)
• ⅓ tsp chicken powder

Add ginger, shallots and garlic. Sauté until fragrant. Add mushroom and stir fry until brownish. Add chicken and stir fry until cooked. Flavour with chicken powder.

Step 4/ 6

• 1⅔ cups jasmine rice

Once chicken is cooked, add rice and mix altogether.

Step 5/ 6

• ⅓ l chicken stock

Add chicken stock to the pot until all the ingredients are covered.

Step 6/ 6

Close lid. Cancel sauté mode. Select rice mode. Press start. Let pressure release naturally. Once done, open lid and serve warm.