The basics are simple. Pre soak a cup of rice. Brush the clay pot with oil, add the rice and add 1,5 cup of water. Bring to a boil. Wait until the rice is roughly 50 -75% cooked. Add a selection of the toppings. Cook until the rice on the bottom of the pot is crispy. In the last 10 minutes tilt the pot so the sides also get crispy. When the toppings and the rice is cooked, add spring onion and pour a mixture of oyster sauce and soy sauce on top. Just before serving mix everything together.

Marinade for chicken:

• Sesame oil

• 1 tbsp light soy sauce

• 1 tbsp Shaoxing wine 绍兴酒

• Salt to taste

• pepper to taste

• 1 tsp corn flour

Sauce:

• 1 tbsp oyster sauce.

• 1 tbsp light soy sauce or seasoned soy sauce.

Toppings:

• Boneless chicken, marinated (see above).

• Lap Cheong

• Shitake mushrooms

• Dried fish

• Egg

• Bok choy

• Fresh ginger, julienned

• Spring onion (garnish)