There was this famous place in Klang that I would frequent on a monthly basis with friends to indulge in claypot specialties. It was a non descritp food stall located at the food court of Parkson Grand Mall off Jalan Meru and they had the best claypot chicken rice and claypot noodles around. It's been years since I have been back to the food stall at Parkson Grand but did manage to enjoy some claypot chicken rice for brunch at another restaurant located opposite PJ Old Town Market off Jln Othman when I was home more than a month ago.
I have been looking for a claypot and finally found it (a fairly inexpensive one) at Pearl River in Soho .
Marinade for chicken:
3 tb oyster sauce
1 tb light soy sauce
1 tb cooking wine
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp sugar
½ tsp freshly ground black pepper
1 tb corn starch
Mix all ingredients together and pour over chicken. Mix well. Spread mixture on rice when rice is half cooked.
11/2 cup long grained white rice
half of a chicken, cut into bite sizes
1 chinese sausage, sliced
6 dried shiitake mushroom, soaked and sliced
2 inches of ginger, cut into 4 pieces
2 spring onion,sliced
Cook rice with the chicken stock and ginger pieces in a rice cooker or a claypot. If using unglazed claypot, soak it in water for 20 - 30 minutes. Wipe dry and proceed with recipe using low heat. When rice is half cooked, add marinated chicken pieces, Chinese sausage and sliced mushrooms. Cover and cook till chicken is done. Sprinkle with spring onions and serve. I like to serve mine with some hot sauce.