Chestnut Chicken Drumstick with Preserved Meat Rice

Marinate the chicken thighs at least 6 hours in advance, preferably overnight for the best flavor.

Preparation before cooking: Cook a pot of rice, using less water than usual when cooking the rice, because it will combine with the steam when steaming the rice. If there is too much water when cooking, the rice will become sticky and mushy. To achieve the texture and effect of lap cheong rice, with each grain separate, use less water.

After pan-frying the ginger slices until fragrant, pan-fry both sides of the chicken thighs over medium heat until golden and the juices are sealed in.

After frying, put all the ingredients along with the Chinese sausage on the rice and steam the whole plate for about 13 minutes.

After steaming, drain off the excess water.

Finished product.