Claypot 3 Cups Chicken Rice

• 400g chicken drumsticks and thigh, chopped
• 6 slices of ginger
• 6 cloves garlic, pounded
• 2 tbsp sesame oil
• Spring onions/basil leaves, chopped
• Half cup of cooked rice, kept warm.

      Seasonings:

• 1 ½ tbsp light soya sauce
• 1 ½ tbsp chinese cooking wine
• 1 ½ tbsp dark (thick) soya sauce

1. Heat claypot on high heat, add sesame oil in. Add garlic and ginger, stir-fry until fragrant.
2. Add chicken and stir-fry for 3 minutes.
3. Add in the seasonings, and stir-fry briskly. Cover and lower the heat. Simmer for 5 minutes.
4. Add spring onions/basil leaves, give a few quick stirs and dish out on top of warm rice. (I serve the rice and chicken in a claypot, for an authentic feel)