Chinese Clay Pot Chicken Rice with Sausages and Bacon
Clay pot rice is the ultimate comfort food. Once you have mastered the clay pot cooking method, you will be able to make endless variations of this recipe, using other combinations of meats, seafood, and vegetables!
4 人
1 hour
中國
食材
供 4 人
- 4 chicken thighs
- 2 Chinese sausages
- 20-cm Chinese bacon
- 730g rice
- 8 dried shiitake mushrooms
- 5 spring onions, chopped
- 700ml chicken stock
- Oil
Marinade:
- 2 garlic cloves
- 2½ ginger
- 4½ Tbsp soy sauce
- 3 Tbsp rice wine
- 3 Tbsp oyster sauce
- 1 tsp salt
- ½ tsp pepper
- 1½ Tbsp brown sugar
- 1½ tsp corn starch
Utensils:
- Clay pot and lid
- Wok
- Soak the Chinese bacon for 5 to 24 hours and the dried mushrooms for about 30 minutes before starting to cook.
- Cut the chicken thighs into bite-sized pieces. Chop the garlic cloves and mince the ginger. Mix the chicken thighs, sausages and bacon with all the ingredients of the marinade. Let the meats marinade for at least 15 minutes.
- Meanwhile, put the rice and chicken stock in the cold clay pot and place it over medium heat with the lid on. Bring to a boil and immediately reduce the heat to a simmer. Then leave the rice to steam for 15 minutes. The rice should be cooked, with little holes on its surface.
- While the rice is steaming, cut the shiitake mushrooms into slices. Then, heat some oil in a wok and stir-fry the marinated meat for 1 minute. Add the mushroom slices.
- Spread the meat mixture and sauce all over the top of the rice, and put the lid on. Continue to steam over low heat for another 15 minutes, or until the chicken is white and cooked through and the rice has developed a crunchy bottom layer as well as a distinct nutty aroma.
- Give the rice a few stirs and sprinkle the chopped spring onions over the top. Serve the dish while it is still hot.