Dad's Clay Pot Rice: A Chinese Chef's Secrets (18 min prep)!

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 55 minutes

Ingrediënten

10 oz long grain rice

2 links Chinese sausage

1 oz dried shiitake mushroom

1 piece chicken breast

1 piece bone-in chicken thigh

1 shallot

1 tbsp ginger

2 stalks scallions

1 tbsp Kikkoman® Soy Sauce

2 tbsp Kikkoman® Oyster Sauce

½ tsp salt

1 tsp sugar

1 tbsp cornstarch

3 tbsp water

1 tsp cooking wine

¼ tsp white pepper

1 tbsp oil

1 tbsp Kikkoman® Sesame Oil

½ tbsp Kikkoman® Oyster Sauce

1 tsp sugar

½ tsp cornstarch

1 tbsp Kikkoman® Oyster Sauce

1 tsp Kikkoman® Soy Sauce

1 tsp Kikkoman® Tamari Soy Sauce

1 tsp sugar

1 tsp oil

11 oz boiling water

2 tbsp oil

Instructies

Prepare rice and sausage

Wash the rice three times, massaging the rice, draining the water and using fresh water for each round. Then, soak it in boiling water for 10 minutes.

Cut and wash chicken

Cut the chicken thigh into small pieces. Start by splitting it half down the middle, and then cutting each half into a few smaller pieces, each about 1 to 2 inches wide. If your chicken thigh also includes the drumstick part, cut that into pieces that are the same size.

Prepare vegetables

Grab the rehydrated shiitake mushrooms, and cut off and discard the stems. Cut the mushrooms into thirds.

Dry and marinate chicken

Pat the chicken dry with a paper towel, and combined the bone-in thigh and the breast.

Marinate mushrooms and make sauce

To the shiitake mushrooms, add Kikkoman® Oyster Sauce, sugar, and cornstarch. Mix until the mushrooms are evenly coated.

Start cooking in clay pot

Add the soaked rice to the pot. Add oil and mix it into the rice. Add boiling water, put the lid on, and turn the heat to medium.

Garnish and serve

Take the lid off, and add the diced green onion garnish right on top. Turn off the heat.