FOODlog #137: Homecooked Clay Pot Chicken Rice

The other day my wife's youngest sister came to our house for dinner. She's having her internship here in Kuala Lumpur for 6 weeks so we had her for dinner.

We made clay pot chicken rice without the clay pot and in a rice cooker instead. We also made roasted chicken thighs that were marinated with the same marinade as the sauce for the rice which were soy sauce, oyster sauce, and dark soy sauce.

I oven roasted the chicken at 200 degrees Celsius for 30 minutes then another 30 minutes at 250 degrees Celsius basting the chicken with the sauce every 10 minutes. The skin was slightly crisp and the chicken was extremely moist and tender, falling off the bone and cooked all the way through.

My wife fried up some salted fish which is a component of making a clay pot chicken rice. The chicken rice also had Chinese cure sausage (lap cheong) and we topped each plate with some freshly slices spring onions.

A one pot meal that fed a total of 6 of us and we even had leftovers. Simple and delicious.