Claypot rice

Method

1. 1 Soak the rice for 30 minutes, then drain; the rice will swell evenly in the clay pot after soaking.
2. 2 Marinate the chicken with oyster sauce, soy sauce, ginger, and chopped shiitake mushrooms for 20 minutes.
3. 3 Cook the rice with 130 ml of water in a clay pot for 10 minutes, until the water level has just evaporated.
4. 4 Arrange the chicken on top of the rice, cover, and simmer over the lowest heat for 12 minutes.
5. 5 Pour oil around the rim of the pot along the sides, then increase the heat to 3 minutes — this ring of oil creates the crispy crust at the bottom, known as pan-fried pepper.

With an appliance

• Oven 45 min

  Replace step 4: after the rice water has almost evaporated, arrange the chicken on top, cover the pot and bake on the middle rack of the oven at 180 degrees for 12 minutes; step 5 still drizzle oil around the edges and place back on the bottom rack at 220 degrees for 3 minutes to create a crispy crust.