As you should know by now, there are many ways of cooking a dish.

When it comes to our favourite dinner meal - Claypot Chicken Rice - I have experimented with variations.

I have blogged about it here. If you are starting out on this, please read up on my thoughts on how the home can come up with a great pot of this, rivalling anything you can get outside. From stove to table, you and your family will want this for dinner regularly.

My latest way of cooking this is to simplify to the following:

1. Nothing needs to be added to the rice except for water of course. The 1:1 rice to water ration remains important.

2. Marinate the chicken beforehand and the marinate will also sauce the rice later on.

As is a daily dinner dish, keeping it fast and simple is important. Learning from my experience of cooking this in so many ways, sometimes less is more.

To feed 4 persons

Half a Chicken, chopped into small pieces
1 chinese pork or chicken sausage, slice into small pieces

2 cups of jasmine rice
2 cups of water

For the marinate and sauce:
1 tbsp soy sauce
1 tsp sesame oil
1 tsp dark soy sauce
2 tsp sugar
1 tbsp corn flour
2 tbsp of water
1 tbsp of Hua Tiao wine
a few pieces of salt fish (preferably Mui Heong variety)

Marinating the Chicken

Make the sauce. Toast the salted fish for in a dry pan for a minute or so. Break it into small pieces and add to the sauce. Add the chicken pieces and marinate it for at least half an hour. If you are omitting salted fish, add another teaspoon of light soy sauce to the sauce.

Wash the rice. Put the water and rice into the claypot and start cooking in small to medium flame. After 10 minutes, add the chicken pieces and the sauce. Place the pieces of Chinese sausages on top of the chicken. Cook for another 15 minutes in small flame.

Garnish with chopped spring onions and serve hot.

A bowl of soup and small plate of sambal on the side will be nice.

Trust me, this is delicious!