Claypot Rice

1 chicken thigh (breast meat can be used too)

2 chinese sausages

2 stalks celery (cut into 1cm length)

some salted fish - cut into tiny pieces

1 tbs ginger (shredded)

half cup water

sesame oil

some light soy sauce

some dark soy sauce

oil

spring onion - chopped (for garnish)

rice (1.5 cups)

Wash and dry chicken, deboned and cut into small pcs. (no need to marinate)

1. Cook rice in rice cooker as normal. When almost cooked, place the chinese sausage on a heatproof plate and place it on top of rice to steam for 10 min (The rice cooker shd be at the "keep warm" mode)
2. Heat oil in wok, throw in ginger to brown, then add chicken. (oil must be hot enough)
3. Fry chicken and add some dark and light soy sauce and cook untill it is done.
4. Add water and let it boil. (Taste at this point and add more soy sauce if necessary)
5. Finally, add a little sesame oil and set aside.
6. Add more oil and brown the salted fish until crisp. Set aside.
7. At this point, if you have a claypot, you can transfer the rice to it, if not it is ok to make this using the rice cooker.
8. If using a claypot, coat with a little oil. Put in the rice, then followed by chinese sausages, salted fish, and pour in the chicken.
9. Place the claypot on fire to cook for a few more min over medium fire. You will know when it is ready when the rice at the bottom begins to "stick". (keep a lookout here, risk of going "chao da" (burnt) here.
10. In a separate bowl, mix some more dark soy sauce and sesame oil.
11. Splash them in at the serving table when you are ready to eat. Sprinkle some spring onion over and serve.