Clay-pot Chicken Rice

Name: Clay-pot Chicken Rice
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 teaspoons castor sugar; 1 teaspoon chilli oil; 1 tablespoon cornflour; ½ teaspoon freshly ground white pepper; 20 ml dark soy sauce; 40 ml light soy sauce; 1 teaspoon sesame oil; 20 ml Shaoxing rice wine; 40 ml XO Sauce; 2 chicken breasts, cut into cubes; 2 cups jasmine rice, washed; 750 ml White Chicken Stock; 2 green onions, finely sliced; 4 tablespoons chopped coriander leaves; 40 ml sunflower oil; 60 ml oyster sauce; 1 Chinese sausage (lap cheung), sliced; 1 Chinese sausage (lap cheung), sliced; 8 fresh shiitake mushrooms, sliced; 1 tablespoon minced ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is one of those one-pot numbers that is hassle free and can be put together in no time at all. It’s a great standby during winter when the warming flavours nourish and comfort.

Ingredients

2 chicken breasts, cut into cubes
2 cups jasmine rice, washed
750 ml

Asia
China
Main course
Winter

Method

Combine the marinade ingredients and pour over the chicken meat, mixing well with your hands to ensure the meat is well covered.

Put the rice in a clay pot with the chicken stock, cover and cook over low heat for 20 minutes.

Spread the marinated chicken, sausage, mushroom slices and minced ginger over the top of the rice. Cover and cook for a further 12–15 minutes until the rice