Ingredients

  • 2 tablespoons vegetable oil
  • 1.5 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon mirin (or a Chinese alcohol of your choice)
  • 1/2 teaspoon white pepper
  • 1/2 cup broccoli florets
  • 1/2 cup fresh mushroom
  • 2 cloves garlic, minced
  • 1/2 cup diced carrot
  • 1/2 cup sliced red bell pepper
  • 1/4 cup fresh ginger or pickled ginger in brine
  • 1/2 cup diced (or shredded) ham. Use less if desired.
  • 1/2 cup chicken into bite-sized pieces. Use less if desired.
  • 2 cups steamed jasmine rice

Method

  1. Pre-heat oven to 375 and heat the clay pot. On the stovetop, in a wok or skillet heat vegetable oil over medium-high then add chicken and cook, then add ham, garlic, carrot, bell pepper, ginger, mushroom, broccoli. Stir. Add fish sauce, oyster sauce, sugar, mirin, pepper powder.
  2. Fry for just a minute or two, until the vegetables begin to soften then add rice. Turn off heat, and combine all ingredients well. Transfer this to the warm clay pot, put the lid on and bake it for 20 minutes