Ginger Scallion Chicken Claypot Rice

Ingredients (serves 3–4)

• 2 cups jasmine rice (washed, soaked 30 mins)
• 1.5 cups chicken stock 
• 1 Whole Aqina Farm chicken
• 5 slices ginger
• 4 cloves garlic, smashed
• 6 stalks scallions, cut into 5cm pieces
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp sesame oil
• White pepper
  

Sauce mix

• 2 tbsp light soy
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• Dash white pepper

Instructions:

1. Marinate chicken with soy, oyster sauce, sugar, sesame oil, and pepper for 30 mins.
2. Heat claypot with oil. Fry ginger and garlic until fragrant.
3. Add rice and stock (as per normal rice ratio). Bring to boil.
4. Place marinated chicken on top. Cover and cook on low for 12–15 mins.
5. Add scallions. Drizzle sauce mix around the edges.
6. Cook another 5 mins until you hear the crispy rice crackle.
7. Garnish with julienned scallions and serve hot.