If you don't have a clay pot, you can make this in a rice cooker. My zojirushi has a "mixed rice" setting.chicken rice, "gai faan"
2 cups long grain rice, washed
3 cups chicken stock
1/2 fresh chicken, about 750 g (1 1/2 lb), cut into small pieces [or 5 chicken thighs, cut in chunks. You can throw the bones in for flavour too. You can use boneless chicken too]
2 chinese sausages, cut in one inch lengths
4 cm ginger, thinly sliced
1 green onion, thinly sliced
2 T oil
3 T oyster sauce [use tamari or gf oyster sauce if you are gluten free]
1 T soya sauce [use tamari or gf soy sauce if you are gluten free]
1 T Chinese wine
1/2 t sesame oil
1 t black soy sauce [use tamari or more gf soy sauce]
1 t sugar
1/2 t white pepper
1 T cornstarch
Claypot method: Marinate the chicken. Put the rice in a clay pot with the chicken stock, cover and cook over low heat for about 20 minutes. While the rice is cooking, sear the marinated chicken and sausages in a nonstick pan or wok. When the rice has cooked for 20 minutes, spread the seared chicken, sausages, and sliced ginger on top. Cover and cook for another 10 minutes. Sprinkle with spring onions and serve.
chicken rice in my zojirushi rice cooker
Rice cooker method: Marinate chicken. Disregard the liquid measurements and rice measurements in the recipe and use your rice cooker's measuring tools. Measure 3 little "cups" of rice using the cooker's measuring tools. Add stock or plain water according to the number 3 "line" indicated. Sear the marinated chicken and sausages in a nonstick pan. You do not have to cook through. Spread the entire mixture on top of the rice. Select "mixed rice" feature, if there is one; or just press "cook". Sprinkle with spring onions and serve.