Clay Pot Chicken Rice 🇨🇳

Tucked away at the back of my kitchen cupboard is an old Chinese clay pot that doesn't get used often, but when it does, I would be preparing this cosy Cantonese classic that transports me back to childhood.  Food cooked in a clay pot has that special earthy, umami flavour.  It heats up slowly and more evenly than a metal saucepan, with a capacity to create self-basting steam and conserve heat which keeps the food warm a lot longer.  I cook this delicious rice dish with sliced chicken, Chinese sausages and Shiitake mushrooms first in a wok, then transfer everything to the clay pot to simmer gently in a broth.  If you are going to purchase a Chinese clay pot, follow manufacturer's instructions for use and care.  They usually need to be seasoned before first use, and should never be placed over high heat.  

Serves 4

INGREDIENTS

• 270g / 9½oz chicken thigh fillets, cut into bite size pieces
• 4-5 dried Shiitake mushrooms
• 2 Chinese sausages, sliced
• 2 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 1 tablespoon finely chopped ginger
• ¼ cup Chinese Shaoxin wine
• 1 cup jasmine rice
• 1 cup chicken stock
• 1 tablespoon chopped spring onions, for garnishing

For marinating the chicken:

• 2 tablespoons light soy sauce
• ½ teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons cornflour
• ¼ teaspoon white pepper

METHOD

1. In a bowl, marinate chicken with light & dark soy sauce, sesame oil, cornflour and white pepper for 10-15 minutes.
2. Soak Shiitake mushrooms in warm water for about 30 minutes until soft.  Squeeze out excessive water from the mushrooms by hand.  Trim off the stems and slice each in half.  Reserve ½ cup of mushroom soaking water. 
3. Heat oil in a wok over medium heat until hot.  Add the sausages and stir fry for 30 seconds.  Add the chicken and stir fry for 2-3 minutes or until just starting to change colour.
4. Add the garlic and ginger and stir fry for 1 minute or until fragrant.  Add mushrooms and then pour in the wine.  Toss to combine ingredients.  Stir in the rice.
5. Transfer the ingredients to a Chinese clay pot.  Pour over the chicken stock and the reserved mushroom soaking water.  Cook over medium heat and bring to a gentle simmer.  Cover and reduce the heat to low.  Gently cook for 20 minutes or until the liquid has been absorbed and the rice is tender.  
6. Let it rest for 10 minutes with the lid on before serving.  Garnish with chopped spring onions.

Source (with adaptations): marionskitchen.com