Adjust Servings:

	2 pcs Chicken Thigh Fillets;bite-size
	3/4 cup Jasmine Rice
	3/4 Cup Chicken Stock or Water.
	Marinade
	2 Tsp. Light Soy Sauce
	1 Tbsp. Dark Caramel Sauce
	2 Tsp. Oyster Sauce
	1 Tsp. Sugar
	2 Tsp. Sesame Oil
	1/2 Tsp. Salt
	1 Tsp. Cornstarch
	Dashes of white pepper powder
	Extra Sauce
	2 Tbsp. Light Soy Sauce
	2 Tbsp. Dark Caramel Sauce
	1 Tsp. Oyster Sauce
	1 Tbsp. Shaoxing Wine
	2 Tsp. Sesame Oil
	Extra Topping
	1/4 pc Lap Cheong; thin slice and pan-fry
	Small Cube Salted Fish; pan-fry
	1 stalk Spring Onion;chopped

Cuisine:

Ingredients

Directions

1 Done The day before cooking.	Marinate Chicken Combine chicken pieces and marinade ingredients. Set aside to marinade overnight.
2 Done	Prepare extra sauce Meanwhile, combine extra sauce ingredients in a small bowl.
3 Done	Assemble and cook Place rice and chicken stock in a claypot. Bring to a boil and let simmer on low for 10 mins. Add chicken pieces ,lap cheong, salted fish and continue cooking for 15 mins. Take off from the stove. Add prepared extra sauce. Top with spring onions and serve hot.