The reference from the Japanese-style pot cooking recipes is not as light as the traditional Cantonese-style claypot rice. It is not so dry, and the rice is particularly fragrant!
It is not the same as the claypot rice that I have eaten before. It is the recipe that emphasizes that it is best to start pickling chicken in advance, so that it will be tenderer (???) with soy sauce, sesame oil and sake (I don’t have it, so I used a little flower carving Cooking wine, sake should be a lot better), pickle up one night in advance and put it in the refrigerator.
The rice is soaked for half an hour in advance. The original recipe says that the marinade is soaked. I am a little uncomfortable. After all, the chicken is raw. And the recipe is characterized by all the raw materials in it looks very beautiful and fresh. The chicken inside is a good environment for growth. It has not eaten bitterness, no sucking, chicken skin is white, and it is rosy. Water may not be muddy. So I still use the blisters of normal cooked rice, just add two spoonfuls of marinated chicken juice to the inside.
After the rice is soaked, put it into the clams, spread the chicken wings, and the rich ginger onions.
Cook for 20 minutes, sprinkle with soy sauce, and mix the rice to eat!