A simple Cantonese one-pot dish, in which rice is cooked with succulent chunks of chicken, Chinese sausage, Chinese mushrooms and seasonings. The Chinese believe that a clay-pot is essential to ensure the correct flavor and fragrance of this dish, though any other type of covered earthenware container could be used.
Ingredients
- 1 lb (500 g) boneless chicken meat, cut into bite-sized chunks
- 6 dried black Chinese mushrooms, soaked to soften, stems discarded, caps quartered
- 1 tablespoon oil
- 2 cups (400 g) uncooked long-grain rice, washed and drained
- 1½ cups (375 ml) Chicken Stock
- 1 sweet dried Chinese sausage (lap cheong), sliced
- 1½ in (4 cm) ginger, thinly sliced
- 1 green onion (scallion), sliced
Marinade
- 1 tablespoon oil
- 3 tablespoons oyster sauce
- 1 tablespoon rice wine or sake
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- ½ teaspoon ground white pepper
- ½ tablespoon cornstarch
How to Make It
- Combine the Marinade ingredients in a small bowl and pour over the chicken and mushrooms, and mix to coat them well. Set the chicken and mushrooms aside to marinate for at least 2 to 4 hours.
- Heat the oil in a large seasoned claypot over high heat and stir-fry the drained rice for 2minutes in the oil until lightly browned. Add the chicken stock, bring to a boil, then reduce the heat and simmer, covered, over low heat for 15 minutes.
- Spread the marinated chicken and mushrooms, sausage and ginger on top of the rice. Cover again and cook for another 10 minutes. Remove from the heat, garnish with freshly sliced green onion and serve.
