Claypot Chicken Rice

Method5 steps

1. 1

   Step 1: Soak all 2 dried shiitake mushrooms in separate freshly boiled soaking water for about 30 minutes, or until rehydrated. Squeeze out the soaking water, trim off the stems and slice the mushrooms thinly. Keep the separate 1¼ cups boiling rice water for step 3. The chicken marinade in step 2 can be prepared while the mushrooms soak.

   Rehydrate shiitake mushrooms · 30 minUses 2 dried shiitake mushrooms · Separate boiling water for soaking the mushrooms, amount unspecified; drain and squeeze

2. 2

   Step 2: Pat all the small boneless chicken-thigh (1 lb) pieces dry. Whisk together the complete chicken marinade: 1 tbsp marinade soy sauce, 2 tbsp marinade oyster sauce, ½ tsp salt, 1 tsp marinade sugar, 1 tbsp cornstarch, 1¼ tsp white pepper, 1 tsp cooking wine, the separate 1 tbsp marinade cooking oil, 1 tbsp sesame oil, 1 tbsp julienned ginger and all 2 chopped marinade scallion stalks. Coat all the chicken with this marinade and refrigerate for 30 minutes.

   Marinate chicken · 30 minUses 1 lb boneless chicken thighs, cut into small pieces · 1 tbsp soy sauce for the chicken marinade · 2 tbsp oyster sauce for the chicken marinade · ½ tsp salt for the chicken marinade · 1 tsp sugar for the chicken marinade · 1 tbsp cornstarch for the chicken marinade · 1¼ tsp ground white pepper · 1 tsp Shaoxing wine or Chinese rice wine

   
3. 3

   Step 3: Rinse all 10 oz uncooked long-grain white rice in separate cold rinsing water until it runs clear, then drain well. Put the rice in a heat-compatible claypot about 22–24 cm across, add all the separate 1 tbsp main rice oil and stir to coat. Add all 1¼ cups boiling rice water, cover and cook over medium heat until about half the water has been absorbed, approximately 15 minutes. Gently stir the rice to cook evenly before adding the toppings in step 4.

   Check initial rice absorption · 15 minUses 10 oz uncooked long-grain white rice, rinsed and drained · Separate cold water for rinsing the rice, amount unspecified; drain · 1 tbsp cooking oil for the rice · 1¼ cups boiling water for cooking the rice

   
4. 4

   Step 4: Layer all the chicken and its marinade from step 2, all 2 oz sliced Chinese sausage and all the rehydrated sliced mushrooms from step 1 over the partly cooked rice from step 3. Cover, reduce to low heat and cook for about 30 minutes. Check after 15 minutes and gently stir the rice once or twice. Continue as needed until the rice is tender and the thickest chicken pieces reach 74°C (165°F); the pot and heat source affect the timing.

   Check chicken and rice cooking · 30 minUses All the rice and its cooking water and oil from step 3 · All the chicken and complete marinade from step 2 · 2 oz dried Chinese sausage (lap cheong), thinly sliced · All the squeezed and sliced mushrooms from step 1

   
5. 5

   Step 5: While step 4 cooks, mix the separate serving sauce: all 1 tbsp serving oyster sauce, 1 tsp serving soy sauce and 1 separate tsp serving-sauce sugar. Once the rice and chicken are fully cooked and you hear the bottom begin to sizzle, cook over low heat for another approximately 5 minutes to form a light rice crust, avoiding scorching. Turn off the heat and leave the pot covered for 5–10 minutes. Drizzle the prepared serving sauce over the cooked claypot rice, garnish with the separate chopped scallions and serve the complete batch as four portions.

   Rest cooked claypot off heat · 5 minUses All the cooked chicken, sausage, mushrooms and rice from step 4 · 1 tbsp oyster sauce for the serving sauce · 1 tsp soy sauce for the serving sauce · 1 separate tsp sugar for the serving sauce · Separate chopped scallions for the finished dish, amount unspecified