We ended up not going out today and I cooked the claypot chicken rice casserole instead. It's amazing! You have to make it.
As always, I substituted with what I had: I used dark soy sauce with a splash of oyster sauce and cornflour (instead of cornstarch) in the marinade, and didn't use Chinese sausage.
Hob-cooking, just before baking in the oven.
Round cast-iron casserole from Procook. It's a pretty deep casserole for just the two of us and a little dish like this, but it'll be especially useful for cooking a large batch for lots of people.
What's left!
