CHINESE CLAYPOT RICE WITH CHICKEN AND SAUSAGE

My Cellar

Serves 4

1 lb (500 g) boneless, skinless chicken thighs, cut into bite-sized chunks

1 cup (250 ml) shiitake mushrooms, stems removed and halved

2 tbsp (30 ml) + 1 tbsp (15 ml) soy sauce, divided

1 tbsp (15 ml) + 1 tbsp (15 ml) oyster sauce, divided

1 tbsp (15 ml) Chinese cooking wine

2 tsp (10 ml) sugar

2 cups (500 ml) jasmine rice, washed until water runs clear

3¾ cups (925 ml) water, chicken or vegetable stock

2 pieces Chinese sausage, sliced

1 tsp (5 ml) sesame oil

1 green onion, thinly sliced

Mix chicken, mushrooms, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, cooking wine and sugar together. Marinate 30 minutes, preferably overnight
In a large clay pot, combine rice and water. Add chicken and mushrooms on top of rice and cover with lid. Heat pot on stove over high heat until water comes to a boil. Turn heat down to low and simmer until rice is cooked and all liquid has evaporated, about 30 to 40 minutes.
In a small bowl, mix 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) oyster sauce and sesame oil together. Open lid and drizzle sauce in pot. Cover and let sit for 10 minutes. Stir in green onions and serve.