Clay Pot Rice

Serves 2


400g Chicken thigh fillets, cut into bite-size pieces
1.5 cups water or chicken stock
1 cup uncooked rice, washed
3 spring onions, diagonally chopped into pieces
Some coriander leaves for garnishing

Sauce Mix


1 Marinate the chicken with sauce mix and spring onions for 40 minutes or ideally over night in the fridge.
2 Use a non-stick saucepan or casserole dish or ideally clay pot. Put the rice in and add water to cook for 15 minutes or until it is almost done.
3 Spread all the marinated chicken on top of the rice. Put the lid on and steam over high heat for 10 minutes. Lower the heat and simmer for another 15 minutes or until the meat is fully cooked.
4 Garnish with some coriander leaves and drizzle some Lee Kum Kee Sweet Soy Sauce for Dim Sum & Rice before serving.
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