Ingredients
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2 Cup Jasmine Rice
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6, soaked in hot water for 1-2hour (If you got time, I normally leave it overnight) Dried Shitake Mushroom
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4 Chinese Sausage
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400g Chicken Thigh Fillet
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3 cloves minced Garlic
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4cm, sliced Ginger
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2tbsp Light Soy Sauce
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1tbsp Cornflour
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1tsp Sweet Soy Sauce
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2tbsp Sesame Oil
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2tbsp Vegetable Oil
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0.25 cup Chinese Saoxing Wine
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0.50g Ground White Pepper
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1 cup Chicken Stock
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To sprinkle at the end Spring Onion
Directions
This Claypot Rice bring back my memory when I still live in Hong Kong. During Winter almost all local restaurant serve this kind of rice, but some of restaurant also sell this all year round especially in Temple market in Jordan which is tourist destination. People will queue outside the restaurant waiting to get a table. You can choose any side dish you like from Chicken, chinese sausage, beef, pork and duck. But so far, Chicken and chinese sausage is my favourite.
Steps
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1
Done
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Marinade the chicken fillet with soy sauce, sweet soy sauce, 1tbsp sesame oil, cornflour. Set aside. |
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2
Done
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Strain the mushroom liquid, reserving 1 cup for later. Cut the mushroom in half. |
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3
Done
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Heat the vegetable oil in a wok over medium heat, add Chinese sausage- stir fry for half minutes, add garlic and ginger stir fry until fragrant then add the chicken for 2-3 minutes until the color is change. Add the mushroom then pour in the Shaoxing wine give it a mix then add the rice and white pepper ground. |
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4
Done
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Transfer it to Chinese claypot or you can also use heavy based pot or casserole dish pot. Pour over the chicken stock and mushroom liquid. Place the pot over medium heat and bring to gentle simmer. Cover and reduce to very low heat to avoid rice getting burn. Cook it for 30 minutes or until the liquid has been absorbed and rice is tender. |
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5
Done
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Remove the lid and sprinkle spring onion and the rest of the sesame oil. Serve it straight away. |
