Claypot Chicken with Chinese Mushrooms and Chinese Sausage Rice冬菇臘腸滑雞煲仔飯
Succulent chicken pieces, earthy Chinese mushrooms, and savory Chinese sausages are cooked to perfection over fluffy rice in a traditional claypot, creating a delightful one-pot meal with irresistible crispy rice at the bottom.
01Ingredients
- 250g boneless, skinless chicken thigh, cut into bite-sized pieces
- 2 Chinese sausages (lap cheong), thinly sliced
- 4 dried shiitake mushrooms, rehydrated, stems removed, sliced
- 1 tbsp goji berries (optional)
- 200g long-grain rice
- 300ml water
- 1 tbsp cooking oil
- 2 slices ginger, thinly julienned
- 1 stalk green onion, chopped
- 1 tbsp light soy sauce (for marinade)
- 1 tsp dark soy sauce (for marinade)
- 1 tsp sesame oil (for marinade)
- 1 tsp cornstarch (for marinade)
- 0.5 tsp sugar (for marinade)
- 0.25 tsp white pepper (for marinade)
- 1 tbsp water (for marinade)
- 2 tbsp light soy sauce (for sauce)
- 1 tbsp water (for sauce)
- 1 tsp sugar (for sauce)
- 0.5 tsp sesame oil (for sauce)
- Pinch of white pepper (for sauce)
Nutrition (per serving)687kcal
- Protein38.2g
- Carbs72.1g
- Fat21.4g
Fiber 1.8 gSodium 1247 mg
02Steps
- Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice. If using goji berries, soak them briefly.
- Wash the rice thoroughly until water runs clear. Drain and set aside.
- In a bowl, combine chicken pieces with all marinade ingredients. Mix well and marinate for at least 15 minutes.
- Prepare the claypot sauce: combine light soy sauce, water, sugar, sesame oil, and white pepper in a small bowl. Set aside.
- In a claypot, add the washed rice and water. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and cook for 8-10 minutes until most of the water is absorbed and small craters appear on the rice surface.
- Carefully arrange the marinated chicken, sliced Chinese sausages, sliced shiitake mushrooms, and goji berries (if using) evenly over the rice.
- Drizzle cooking oil around the edge of the claypot. Cover and continue to cook on low heat for another 15-20 minutes, or until chicken is cooked through and rice at the bottom forms a crispy crust (gau jee).
- Remove from heat, drizzle the prepared claypot sauce over the ingredients, and garnish with julienned ginger and chopped green onion.
- Serve immediately, mixing all ingredients into the rice before eating.
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