Claypot Rice

Ingredients
2 chicken drumsticks, deboned and cut into 2cm pieces.
80g Chinese mushrooms, softened in hot water and stalks removed.
400g Thai long grain white rice, washed.
400ml chicken stock.
½ waxed duck leg, deboned and sliced thinly.
150g salted fish.
200g choy sum

Marinade For Chicken
30ml ginger juice
½ tsp salt
¼ tsp pepper
¼ tsp five-spice powder
¼ tsp sesame oil
¼ tsp dark soy sauce

Braise For Mushrooms
250ml chicken stock
Sprinkling of salt and pepper

Sauce
100ml thick soy sauce
2 tbsps oil

Method
1. Season chicken with marinade. Set aside for 2 mins. Cook mushrooms with braise ingredients over a low fire for 30 mins. Remove and set aside.
2. Put rice in claypot and add chicken stock. Stir so rice adsorbs some stock even before cooking.
3. Cover claypot and cook over a high fire for 5 mins. As soon as smoke comes out of the claypot, remove cover and add waxed duck, Chinese sausage, if using, braised mushrooms and marinated chicken on top of rice. Bury salted fish into rice, as it takes longer to cook. Replace cover and turn fire to low. Simmer for 15 mins.
4. Remove cover again and add choy sum. Cover and simmer for 1 minute.
5. Add sauce, stir to mix well and dish out to serve.