I've recently managed to lay my hands on some good quality salted fish and decided that the best dish to bring out that savoury goodness is through a pot of good old traditional claypot rice. A warning though, to open all your windows and keep all your clothes if you don't want the house smelling of this distinct 'aroma'. I personally like my claypot rice full of the salted fish taste but do cut back according to your preference.
Serves 2
Ingredients:
1.5 cups long grain rice, washed and drained
2 tablespoons cooking oil
1 thumbsized old ginger, julienned
1 waxed sausage (lup cheong), sliced
2 thumbsized salted fish, washed lightly, diced
1 boneless chicken leg or 1/4 chicken, cut into smaller pieces
3 stalks green vegetables (siew pak choy or choy sum), washed
1 tablespoon dark soy sauce (2 tablespoons if you prefer it darker)
1 tablespoon light soy sauce
Marinade for chicken:
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1/2 tablespoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
1 tablespoon Chinese wine
1 tablespoon corn starch
Method:
Marinate the chicken with marinade ingredients and set aside in the fridge for at least 2 hours.
Heat a claypot with 2 tablespoons of cooking oil. Add in the diced salted fish and fry till fragrant. Remove the fried salted fish, leaving the oil behind in the claypot.
Add in the washed rice and stir to ensure that the rice is evenly mixed with the oil. Add in 1.5 cups of water and bring to boil, uncovered.
Add in the marinated chicken on one side of the claypot, making sure not to stack them so they will cook evenly. Top the chicken with some julienned ginger. Sprinkle the waxed sausage on the other side of the claypot. Cover and cook on low heat.
After 5 minutes, add the green vegeables on top of the meat and cover, cooking for another 3 to 4 minutes on high heat.
Remove the claypot from heat, sprinkle the fried salted fish on top. Drizzle in 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce and mix evenly with a rice spatula.
