I wasn't cooking at home tonight, so didn't have my wok or non-stick pot. Hence, the ''Claypot'' Chicken title.
2 Tbs soy sauce
2 Tbs oyster sauce
1 Tbs cornflour
2 Tbs Shaoxing wine
500g chicken breast, chopped into 2cm cubes
2 Tbs sesame oil
1 brown onion, chopped
1 tsp sugar
4 cups steamed rice
pepper and salt, to taste
Combine marinade mixture with chicken. Marinate for 1 hour.
Heat oil in a pot or wok. Add onion and fry until softened. Add chicken with marinade and stirfry until cooked through.
Add rice, sugar and seasonings and stir to combine. Turn off the heat, let chicken and rice sit in the pot for another 10 minutes. Serve hot.
To my surprise the chicken was so tender, considering it was breast.