25gpreserved radishshred and soak in water for 5 mins
A pinch ofsalt
A dash ofpepper
1 1/2tbspdark soya sauce
2 tspsesame oil
2stalksspring onionchopped, for garnishing
1 1/2 tbspoyster sauce
1tspchinese cooking oiloptional
Prepare the chicken & Chinese sausage
Marinate the chicken with the seasoning. Set aside.
Soak the Chinese sausage in hot water. Remove the wax coating and slice diagonally. Set aside.
Cook the rice and ingredients
Pour the rice, 2 ½ cups of water and a pinch of salt into the big claypot. Give it a stir and bring it to a boil over medium high heat.
5 – 7 minutes later, spread chicken in a single layer and top it with shredded radish, salted fish and Chinese sausage on the top of the rice. Do not stir. TIP: Laying the chicken in a single layer will allow it to be cooked evenly and the juice to be infused into the rice.
Reduce the heat to slightly below medium and cook for about 25 mins. Rotate the claypot every 5 minutes by tilting on the four sides. This will allow the rice to be cooked evenly and enables the smoke inside the pot to cook the chicken for a smokey scent.
Lower the heat and turn the pot straight up. Gently stir all the ingredients in the pot, but not the rice, to make sure they are thoroughly cooked.
Add in the Chye Sim, cover the lid and cook for another 5 mins.
Ready to serve
When the rice is cooked, bring the whole pot to the dining table. Have a coaster at the bottom to prevent burning the table.
Open the lid, add in sesame oil, garlic oil and dark soya sauce and give it a good stir with all the ingredients. Adjust the taste to your preference.
Garnish with spring onion and serve while it is hot.