Hong Kong Claypot Rice

Instructions

1. Prepare the rice
   Rinse the jasmine rice under cold water until the water runs clear. Soak the rice in water for 1 hour, then drain well. This helps the rice cook evenly in the claypot.
2. Marinate the chicken
   In a bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon sugar, and 1/2 teaspoon sesame oil. Mix well and let it marinate for at least 20 minutes while preparing other ingredients.
3. Prepare the sauce
   In a small bowl, mix together the remaining 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sesame oil, and 1/2 tablespoon sugar. Stir until the sugar dissolves. Set aside for later use.
4. Start cooking the rice
   Place the soaked and drained rice in a claypot. Add the chicken stock and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover with the lid, and simmer for about 10 minutes until the rice is partially cooked.
5. Add the toppings
   Remove the lid and quickly arrange the marinated chicken pieces, Chinese sausage slices, cured pork belly, and shiitake mushrooms on top of the partially cooked rice. Try not to stir the rice. Cover with the lid and continue to cook for another 10-12 minutes on low heat.
6. Create the crispy rice crust
   Drizzle the prepared sauce mixture over the ingredients. Cover again and cook for another 3-5 minutes until the rice at the bottom forms a crispy crust (known as 'fan jiao') and all ingredients are fully cooked.
7. Final touches
   Turn off the heat. Drizzle vegetable oil around the edges of the claypot to enhance the crispiness of the rice crust. Sprinkle chopped green onions and fried garlic (if using) over the top.
8. Serve the claypot rice
   Bring the entire claypot to the table. Before eating, stir everything together to mix the flavors, making sure to scrape up the crispy rice crust from the bottom. Serve hot directly from the claypot.