Claypot Chicken Rice

Also known as 瓦煲鸡饭，it is typically served with Chinese sausage and vegetables. More often than not, the rice is cooked in the claypot first and cooked ingredients like diced chicken and Chinese sausage are added in later. Traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavor. Some places serve it with dark soya sauce and also dried salted fish. Salted fish enhances the taste of the claypot chicken rice, depending on the diner's preference. - Wiki

This one dish meal is one of my favourite comfort food. I often cook this dish at home but using a rice cooker. The only disappointment about this homecooked claypot chicken rice is the lack of a crispy, slightly burnt layer of rice at the bottom of the pot. I miss those crunchy rice bits. That is like the soul to a yummy claypot chicken rice. Whenever we have traditional claypot rice when dining out, my husband and I would fight for the crispy layer of rice till every last bit is being scraped off the claypot. But on the other hand, home-cooked claypot rice is much softer making it the perfect food for my toddler. :)

Ingredients
200g of rice
approximately 220ml of water (40-60ml lesser than the usual amount of water)
1 pair of Chinese sausage (sliced diagonally)
300g of chicken (cut into bite-size pieces)
2 tablespoons of oyster sauce
1 tablespoon of sweet soya sauce
1 tablespoon of light soya sauce
1.5 tablespoons of rice wine
1/2 tablespoon of sesame oil
Pepper

Preparation
Marinate the chicken with oyster sauce, soya sauces, rice wine, sesame oil and a dash of pepper for at least an hour.
Cook the washed rice in a rice cooker.
Place the chicken together with the marinade and the sausages on top of the rice when it is half-cooked.
Stir well when all the ingredients are cooked.
Finish with a drizzle of dark soya sauce. (optional)
Serve hot.