Kochabi Claypot Chicken Rice 古早味砂锅鸡饭

Ingredients

6 pcs          chicken (fleshy part)
2 pcs          dried Chinese mushrooms (soaked until soften, stems removed)
1 cup          brown rice (original rcp> fragrant rice)
2 cups        water
6 leaves      blanched siu pak choy
1 pcs           size A chicken egg
1 pcs           3/4 cm mackerel salted fish



Seasoning

1 tbsp          light soy sauce
1/2 tbsp       thick soy sauce
1 tbsp          cooking wine
1 slice         ginger (I forgot to put)
1 tsp            corn flour (I use tapioca flour)
1/2 tsp         white pepper powder
1 tbsp          caramel soy sauce

Method

1.  Mix chicken with seasonings and marinate for 30 minutes in the fridge. (I didnt put into the fridge)
2.  Wash rice and place in the claypot. Pour in water and bring to boil.
3.  Cook over small fire for 15 minutes.
4.  Crack in the egg onto the rice
5.  Arrange the chicken and the mushroom on top, cover and continue cooking  for 12                                minutes or until the chicken is cooked.
6.  Pour in the caramel soy sauce and served with the blanched siu pak choy.