tag:blogger.com,1999:blog-17613825.post116318399281483123..comments2009-03-30T08:02:56.789+01:00Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-17613825.post-11811318097345472042009-03-30T08:02:00.000+01:002009-03-30T08:02:00.000+01:00HI Liz,<BR/>Great recipe - one of my fave comfort foods. A tip for your claypot maintenance: Leave an inch of water in it when storing. My grandma said it helps to prolong its life span and I reckon it's something to do with the clay being porous...Lenahttp://www.blogger.com/profile/15812245770365387955noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-42619649477683452202007-02-09T01:09:00.000Z2007-02-09T01:09:00.000ZHi Liz, clay pot chicken rice is one of the few popular cantonese dish for centuries. You did it really well, with all the right fixings :)) Just did mine, check it out <A HREF="http://www.meltingwok.com/2007/02/claypot-chicken-and-mushrooms.html" REL="nofollow">Clay pot Chicken with Mushrooms</A>. Cheers ! :)Melting Wokhttp://www.blogger.com/profile/03496197037949709263noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1164966016467090452006-12-01T09:40:00.000Z2006-12-01T09:40:00.000ZHi Liz, I'm very impressed! I cook Chinese everyday and I must say that your recipe is very authentic. Well done! Whenever I serve up this dish, I always add a 1/4 tsp. of sesame oil and garnish with a sprig of fresh coriander. Yum!!!Carolhttp://www.ohfortheloveoffood.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1164229930782440442006-11-22T21:12:00.000Z2006-11-22T21:12:00.000ZAnd jolly nice it was too. Could I do this in a Le Creuset casserole?GreatSheElephanthttp://www.blogger.com/profile/01184003279713845169noreply@blogger.com