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)

Herbal Steamed Kampung Chicken

• Quarter of a whole kampung chicken, cut into pieces
• 4 slices of dong kwai (dong gui)
• 1 tbsp kei chi (qi zi)
• 3 tbsp ginger, shredded to strips (i love having more ginger)

      Seasonings:

• 2 tbsp salt
• 2 tbsp Chinese cooking wine
• 1 tbsp oyster sauce
• ½ tbsp sugar

1. Mix all the ingredients with the seasonings. Chill in the fridge to marinate for 30 mins.
2. Bring a wok of water to boil, to steam the chicken.
3. Place the chicken in a steel dish (with the marinade). Place the dish in the wok, cover with the lid and steam for 25 minutes on medium-low heat.
4. Serve immediately.