Claypot Chicken Rice

This is a super simple to make dish that is also flexi. Altho it says 'claypot', u don't really need to use one, it can be cooked up in the rice cooker even. What I like about it is the 'all in 1 approach' so I don't need to go around washing up so many pots.

Frankly, altho some people say that the flavour from the claypot tastes better, to me, unless you're going to do it over the traditional charcoal stove, otherwise, it doesn't make a huge difference. Worse, I'm told that claypots have limited life spans, they tend to crack easily after some use. All the scraping and scraping when you dig the side probably doesn't help. Think of all the clay you're eating. And it's also a pain to wash off all the burnt bits. Nah, not worth the trouble. I remember 1 hawker coated all his claypots with aluminum foil to save on washing. Guess what, his stall didn't last long.

Ingredients - serves 2 (since when have my recipes done anything else?)
Chicken parts - I like chicken wings and drumlets best (about 4 to 5 pieces per person should suffice) but you can also use half a chopped up chicken.
2 - 3 lap cheong, sliced up
Cai xin, boiled
8-9 dried mushrooms, soaked in hot water. Remove the stalks and slice up.
1 ltr chicken stock
1 cup rice, soaked for at least half hour in (room temp) water
3 big slices ginger
4 cloves garlic, crushed
2 spring onions, save the green leafy part for granishing
cooking oil

Soup
A few leaves of chinese cabbage, chopped up
1 carrot, peeled and cubed
1 potato, peeled and cubed

Marinade
1 tbls each of (dead easy, everything is all proportionate!)- oyster sauce- sesame seed oil- sugar- dark soya sauce- light soya sauce- chinese rice wine

Method
1. You can make your own stock if you have the time. I usually boil chicken carcass with white onion, carrots, celery for half an hour to an hour. I throw all this away after that and keep the stock.
2. In a pot, if you have left over chicken skin/fat, fry it until the oil oozes out. Toss in the lap cheong and fry until the oil oozes out. Throw away the chicken skin and add the garlic, ginger, spring onion and shallots and fry until the aroma comes out.
3. Brown the chicken parts and throw in the sliced mushrooms.
4. Drain the soaked rice and pour in. Stir well.
5. Transfer the mixture to a rice cooker and cook as u would normal rice. Use the water used to soak the mushrooms and some of the chicken stock. (use as much liquid as you would for normal rice. A simple ang mo method is double the volume of liquid to rice, but i find that with Thai rice, this makes the rice a bit too soft since they normally use long grain rice which is harder)
6. While rice is cooking, do the soup. Using the left over chicken stock, add the cabbage, carrot and potato.
7. Once the rice is cooked, the soup would be ready too. Serve with the green bits of the spring onion.

To adapt this recipe to cooking in the rice cooker, u can also switch on the heat on the rice cooker and use it to fry the ingredients before putting in the rice.