Claypot Rice with Chicken and Chinese Sausage

• hidangan: 2 servings
• masa aktif: 20 minutes
• jumlah masa: 40 minutes

Bahan-bahan

1 cup white rice

1 cup chicken broth

300 g boneless chicken thigh, cut into bite-sized pieces

1/2 cup dried shiitake mushroom slices, soaked in water until soft

1-2 links Chinese sausage (lap cheong), thinly sliced

1 cup cabbage, roughly chopped

1 tbsp soy sauce

1 tsp oyster sauce

1 tbsp rice wine

1 tbsp sesame oil

1 thumb minced ginger

Dash of white pepper

1 tbsp neutral oil

Green onion for garnish

1 tbsp dark soy sauce

Arahan

Prepare the Rice Base

Rinse the rice until the water runs mostly clear. Soak for 15 minutes in warm water.

Season the Chicken

In a small bowl, mix the chicken thigh pieces with soy sauce, oyster sauce, rice wine, minced ginger, and sesame oil. Set aside while the rice soaks.

Start Cooking the Rice

Add the rice to a claypot (or heavy-bottomed pot) along with HOT chicken broth. Turn the heat to medium and bring to a gentle boil. Once boiling, lower the heat to a simmer and cover with a lid. Cook for 8 minutes, until the rice is about 70% cooked and most of the liquid is absorbed.

Add the Toppings

Arrange the marinated chicken, sliced mushrooms, Chinese sausage, and cabbage evenly on top of the rice. Drizzle a teaspoon of oil around the edge of the pot (this helps create the crispy rice crust). Cover and cook on low heat for another 11-12 minutes, until the chicken is fully cooked and the rice at the bottom forms a golden crust.

Serve

Turn off the heat and let the claypot rest, covered, for 5 minutes. Optionally drizzle some dark soy sauce for extra flavor and color, and garnish with chopped green onion. Mix everything together before serving, or scoop from the top while scraping some crispy rice from the bottom.