Hong Kong Clay Pot Rice with Chicken and Lap Cheong

What you need

• 200 g (1 cup) jasmine rice
• 360 ml (1 1/2 cups) water
• 250 g (9 oz) boneless chicken thighs, cut into bite-size pieces
• 2 lap cheong, Chinese cured sausages, thinly sliced on an angle
• 2 cm ginger, peeled and cut into thin strips
• 1 tsp Shaoxing wine
• 1 tsp cornstarch
• 1 tbsp light soy sauce, plus 1 tsp for the chicken
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce, plus 1 tsp for the chicken
• 1/2 tbsp sugar, plus a pinch for the chicken
• 1 tbsp toasted sesame oil
• 2 tbsp neutral oil
• 2 heads baby bok choy, halved
• 2 scallions, thinly sliced

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs almost clear, then soak it in fresh water for 30 min. Drain well.

2. 2

   Toss the chicken with 1 tsp light soy, 1 tsp oyster sauce, a pinch of sugar, the Shaoxing wine, cornstarch and half the ginger. Leave to marinate while the rice soaks.

3. 3

   Blanch the bok choy in boiling water for 1 min, until bright green and just tender. Drain.

4. 4

   Stir the sauce together: 1 tbsp each of light soy, dark soy and oyster sauce, 1/2 tbsp sugar, the sesame oil and 2 tbsp warm water.

5. 5

   Brush the inside of a clay pot (or small heavy pot) with 1 tbsp of the neutral oil. Add the rice and the 360 ml water.

6. 6

   Set the pot on high heat until boiling, then lower to medium. Cook uncovered until most of the water is absorbed and small steam holes dot the surface, 6-8 min.

7. 7

   Quickly lay the chicken and lap cheong over the rice and scatter the rest of the ginger on top. Cover and cook over low heat for 12-15 min.

8. 8

   Drizzle the remaining neutral oil around the inside edge of the pot. Tilt and turn the pot over the flame every minute or so for 3-5 min to crisp the bottom crust evenly. It is ready when it crackles and smells toasty.

9. 9

   Take the pot off the heat and leave it covered for 10 min. Check a piece of chicken: it must be cooked through, with no pink inside.

10. 10

    Tuck the bok choy around the edge, pour the sauce over and scatter with the scallions.

11. 11

    Mix at the table, scraping up the crisp rice from the bottom.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.