Cooking traditional claypot rice in claypot adds a special touch, infusing a smoky aroma into the dish and creating a crispy bottom layer of slightly charred rice that's great at the end of the meal!
Cut the chicken thighs into bite-sized pieces and marinate with the marinade ingredients for 20 mins.
Soak the Chinese sausages in hot water for 5 mins, then remove the sausage casing and cut diagonally into thin slices.
Shred the preserved radish and soak it for 5 mins to remove excess salt, then squeeze dry.
Cut the salted fish into tiny pieces. Cut the spring onions into small pieces.
Wash and drain the rice.
Place the rice and water in a large claypot, and add the 3/4 tsp of salt. Give the rice a stir and bring to boil over medium high heat.
When the rice starts to boil (about 6 minutes), add in the chicken, shredded radish, salted fish and Chinese sausages on top of the rice. Do not stir. Instead, try to spread out the ingredient in just one layer.
Lower the heat to just below medium and cook the rice for about 25 mins, rotating the claypot every few minutes by tilting the claypot on 4 sides, so that the rice at the bottom will not get burnt.
Gently stir just the ingredients in the pot but not the rice, making sure they are thoroughly cooked.
Lower the heat and turn the pot straight up, then add in the Chye Sim and cook for another 5 mins. By now you will smell the smokey aroma coming out from the pot.
When the rice is cooked, bring the whole pot to the dining table. Open the lid, add in sesame oil, garlic oil and dark soya sauce and mix with the chicken.
Scoop out the vegetable and the chicken mixture on the plate.
Add a little more dark soya sauce to the rice and stir using a pair of chopstick. Garnish with spring onions and serve while it is hot.