Clay pot Chicken Rice without the Clay pot

3 pieces chicken thighs, cut into small pieces.  Marinated with dark soya sauce, light soya sauce, oyster sauce and sesame oil.and leave to marinate for an hour 

 A cup of dried shitake mushroom soaked with warm water for at least half an hour

 3 cloves of garlic, finely chopped and 2 inches fresh ginger julienne

 3 cups long grain rice or Basmati rice, washed and drained

Since I do not have a clay pot, this recipe was cooked in an ordinary heavy bottom pot.  Heat pot on medium high, add 2 tablespoon of butter, once the butter melted add half of the chopped garlic and ginger.  Fry for 3 minutes and add the rice.

 Make sure that the rice and the fried ingredients were well mixed, then add 3 cups of chicken stock and cook rice as normal.

 In a different pot heat 2 tablespoon of cooking oil, add the remaining chopped garlic.  Fry the chopped garlic for 3 minutes then add the marinated chicken. Let the chicken to cook for 15 minutes, then add in the shitake mushroom, also add 2 cups of the water from the soaked mushroom.  Let the chicken mixture cooked for a further 20 minutes or until the gravy was reduced to half.  Scoped the chicken mixture and add this to the rice, cover and cook on very low heat for a further 20 minutes.

 3 stalk of chopped spring onion

Once the rice is done, turn off the stove, add the chopped spring onion and cover the pot again, and leave for 10 minutes before serving

Claypot chicken rice is normally served with some fried salt fish, since I don't have any salt fish, I substituted that with some fried anchovies.  It worked fine with the dish.