Recipe Ingredient
- 500g (2 pieces) chicken whole leg
- 300g long grain rice
- 420ml water
- Marinade
- 1/4 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon ground white pepper
- 1 tablespoon ginger juice
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornflour
- 1/2 teaspoon salt
- Drizzling Sauce (mixed together)
- 1 tablespoon oyster sauce
- 1/2 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 tablespoons hot water
- 1 teaspoon sesame oil
- Garnish
- 1/2 Chinese sausage (lap cheong), sliced
- 2 pieces salted fish (optional)
- chopped spring onions for garnishing
Instructions
- Cut chicken into smaller pieces. Combine the marinade ingredients and allow chicken to marinate in it for 1 hour in the refrigerator.
- Wash the rice in several changes of water and place into a claypot with 420ml water. diately.
- Cook, covered, over medium heat, until water is almost absorbed.
- Add the chicken with its marinade, the Chinese sausage and salted fish (if using), over the rice, and drizzle in about 2 tablespoons of the sauce.
- Lower the heat and cook, covered, until rice and chicken are cooked, about 10-15 minutes.
- Flake rice, cover lid and cook for further 5 minutes.
- Remove from heat and top with spring onions.
- Serve immediately.
Hello Amy, How do you remove the male pork odour or smell. Thanks Victor
Hi Victor,
Not sure what you mean by male pork odour/smell. Are you referring to an ingredient in this recipe? Thanks for your support.
The Kuali Team.