They say using charcoal makes a significant difference in the taste as it gives the dish an overall better flavour and aroma, and I guess they were right. The rice was soft and fluffy, distinct and moist but not mushy. The generous amount of chicken pieces in the claypot were well-marinated with flavors of soy, sesame oil, chinese wine and a hint of ginger also with generous amount of chicken meat and chinese sausages. Salted fish is given separately on the top of the rice. #burpple