Claypot Chicken Rice

• Gluten free

• Meat

  • 8 oz Chicken thighs or breast, boneless skinless
  • 4 Chinese sausages

• Produce

  • 2 cloves Garlic
  • 1 1/2 knob Ginger
  • 2 Green onions
  • 4 Shiitake mushrooms

• Canned Goods

  • 2 1/2 cups Chicken stock

• Condiments

  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce, dark

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shao hsing rice wine

Found on rotinrice.com

Description

Directions

• Place chicken in a bowl. Grate ginger over chicken. Add soy sauce and rice wine and allow chicken to marinade for 30 minutes.
• Soak Chinese sausages in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages at a diagonal.
• In a large clay pot, heat sesame oil. Fry Chinese sausages until lightly brown, about 2 minutes. Remove sausages, leaving the oil in the pot. Set aside.
• In the same pot, sauté minced garlic until fragrant. Add chicken and mushrooms. Fry for a couple of minutes. Add rice and dark soy sauce. Stir to mix well. Return browned sausages and continue to stir.
• Pour in chicken stock and bring to a boil. Add salt. Cover, reduce heat, and allow it to simmer until all water is absorbed, about 10 to 12 minutes.
• Turn heat down to the lowest setting, and continue to cook for another 5 minutes. Turn off heat and remove pot. Let it sit for 10 minutes before serving.
• Dish onto plates and sprinkle with sliced green onions.

Nutrition