Clay Pot Rice

Method7 steps · about 55 min

1. 1

   Step 1: Wash the rice three times in fresh water, gently rubbing and draining each time. Cover rice with separate boiling water and soak 10 minutes, then drain; discard that soaking liquid. Soak Chinese sausage (2) in a separate bowl of boiling water to loosen surface debris, then drain. Cover dried shiitake in another heatproof bowl with boiling water for about 10 minutes, continuing until softened. These waters are separate from the measured 11 oz rice-cooking water.

   10-minute boiling-water rice and mushroom soak · 10 minUses 10 oz long-grain rice · 2 Chinese sausage links · 1 oz dried shiitake mushrooms · Separate water for rice washing and boiling-water soaking of rice, sausage and mushrooms

   
2. 2

   Step 2: Cut the bone-in thigh into similar 1–2-inch pieces, including any attached drumstick if present. Have the butcher cut the bone-in pieces if needed. Halve the breast and cut into thick slices about 1/2 inch thick. Inspect for loose bone fragments and remove them with clean paper towels without washing raw chicken (1). Pat dry.

   Uses 1 chicken breast piece · 1 bone-in chicken thigh piece

   
3. 3

   Step 3: Drain and trim stems from softened shiitake; cut caps into thirds or bite-size pieces and squeeze out excess water. Finely mince shallot (1) and ginger (1 tbsp). On a separate clean board dice scallions (2) for garnish, keeping them apart from the chicken-contact tools and from shallot/ginger.

   Uses Softened drained shiitake · 1 shallot · 1 tbsp ginger, minced · 2 scallion stalks

   
4. 4

   Step 4: Mix the separate chicken marinade ingredients: 1 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 tsp salt, 1 tsp chicken sugar, 1 tbsp chicken cornstarch, 3 tbsp marinade water, cooking wine (1 tsp) and white pepper (1/4 tsp). Coat both prepared chicken breast and thigh pieces, then mix in prepared minced shallot and ginger. Refrigerate while preparing mushrooms and sauce.

   Uses Prepared chicken breast and bone-in thigh · 1 tbsp Kikkoman soy sauce for chicken marinade · 2 tbsp Kikkoman oyster sauce for chicken marinade · 1/2 tsp salt for chicken marinade · 1 tsp sugar for chicken marinade · 1 tbsp cornstarch for chicken marinade · 3 tbsp water for chicken marinade · 1 tsp cooking wine for chicken marinade

   
5. 5

   Step 5: Coat the prepared mushrooms with the separate 1/2 tbsp mushroom oyster sauce, 1 tsp mushroom sugar and 1/2 tsp mushroom cornstarch. In another clean bowl combine the serving sauce: 1 tbsp serving oyster sauce, 1 tsp serving soy, the separate 1 tsp serving sugar and 1 tsp named Kikkoman tamari. Keep this sauce clean for serving.

   Uses Prepared shiitake mushrooms · 1/2 tbsp Kikkoman oyster sauce for mushrooms · 1 tsp sugar for mushrooms · 1/2 tsp cornstarch for mushrooms · 1 tbsp Kikkoman oyster sauce for serving sauce · 1 tsp Kikkoman soy sauce for serving sauce · 1 tsp sugar for serving sauce · 1 tsp Kikkoman tamari for serving sauce

   
6. 6

   Step 6: Use a stovetop-suitable clay pot with the heat arrangement its maker recommends. Put drained pre-soaked rice in the pot, mix in its separate 1 tsp oil and add the measured 11 oz boiling water. Cover and heat over medium. While rice heats, mix the separate 1 tbsp chicken oil and 1 tbsp sesame oil into the marinated chicken. When rice water is nearly boiling, uncover and spread rice evenly. As water absorbs, put one drained sausage link on each side, spread marinated chicken in an even layer and then spread the marinated mushrooms over it. Cover and reduce to low for 5–10 minutes as the source guide, until gentle crackling starts. Check rice tenderness and that the thickest chicken meat reaches 74°C/165°F away from bone; crackling alone does not confirm doneness. If rice is still firm after liquid absorbs, add a little optional hot water and continue covered over low heat until tender and chicken is cooked through before developing the crust. For the source crust stage, use medium heat and heatproof mitts, keeping the lid secure: tilt and rotate the pot so one side heats for about 2 minutes, then the opposite side for about 2 minutes. Return to low heat and spoon the separate 2 tbsp crust oil around the lid edge to run into the pot. Cook on low another 2 minutes, then repeat about 2 minutes on each side over medium heat. The author optionally adds one extra minute per side for extra crispness. Use less time for a smaller pot and stop if it smells scorched. Handle only by secure grips on the pot handles.

   Initial 5–10-minute covered rice phase; check doneness before crust stages · 10 minUses Drained pre-soaked rice · 1 tsp oil for rice · 11 oz boiling water for drained pre-soaked rice · Marinated chicken · 1 tbsp oil for marinated chicken · 1 tbsp Kikkoman sesame oil for marinated chicken · Drained sausage links · Marinated mushrooms

   
7. 7

   Step 7: Turn off heat and carefully remove the lid. Add the prepared clean scallion garnish. Cut the cooked sausage links into serving slices and arrange back on top. Pour a few splashes of the prepared clean serving sauce over the rice, then offer the remainder alongside so diners can adjust their portions. Serve the hot pot on a heatproof support.

   Uses Cooked clay-pot rice chicken mushrooms and sausage · Clean diced scallion garnish · Prepared clean serving sauce