Clay Pot Chicken Rice 北菇滑雞煲仔飯

🧂 Ingredients

• 350 g Chicken meat

  , boneless (for bone-in, use 400 g) I used the meat of 2 chicken legs
• 40 g Shiitake mushrooms

  , fresh or dried I used 2 fresh ones
• 1 Chinese preserved pork sausage
• 1 Chinese preserved liver sausage
• 1 c Uncooked rice

  Long grain rice is preferred, but I used short grain rice
• 2 tbsp Oil
• 1 c Water
• 2 stalks Green onions

  , green part only, chopped
• 4 sprigs Cilantro

  , leaf portion
• 1 tbsp Shaoxing wine
• 1 tbsp Abalone sauce

  or oyster sauce
• 1 tsp Light soy sauce
• 2 tsp Cornstarch
• ½ tsp Salt
• ½ tsp Sugar
• ¼ tsp White pepper powder
• 1 tsp Sesame oil
• ½ tsp Sugar
• 1 tsp Light soy sauce
• ½ tsp Cornstarch
• 1 tsp Sesame oil
• 50 g Chicken fat

  or pork fat (or 1 tbsp oil)
• 1 Shallot

  , sliced
• 2 stalks Green onions

  , white part only, smashed
• 4 Cilantro stems

  add more if you like cilantro
• 4 slices Ginger
• 90 ml Water
• 1 tbsp Light soy sauce
• 1 ½ tsp Dark soy sauce
• 1 tbsp Sugar

Instructions

• 1 Measure 1 cup of uncooked rice, pour it into a container and soak with water for
  30 minutes. Then pour through a sieve, rinse with water until water runs clear,
  shake off excess water and let dry in the sieve 1 cup is equal to 1 ½ cups using
  the rice cooker provided cup
• 2 Cut the chicken into approx. 25 mm pieces. Remove some of the fat to make the
  sauce. Set aside
• 3 Marinate the chicken with 1 tbsp Shaoxing wine, 1 tbsp abalone sauce, 1 tsp
  light soy sauce, 2 tsp cornstarch, ½ tsp salt, ½ tsp sugar and ¼ tsp white
  pepper powder. Mix well. Add 1 tsp sesame oil and mix well again. Set aside
• 4 Slice the Chinese sausages and set aside
• 5 Slice shiitake mushrooms using an angled slice to reduce the thickness of the
  mushrooms to ensure even cooking. Slice into desired size
• 6 Marinate shiitake mushrooms with ½ tsp sugar 1 tsp light soy sauce and ½ tsp
  cornstarch. Mix well. Add 1 tsp sesame oil and mix well again. Set aside
• 7 In a wok or pan, use low-medium heat to render the fat from the chicken fat
• 8 When the chicken fat pieces become cracklings, add ginger, shallots, green onion
  whites and cilantro stems and stir-fry for approx. 4 minutes until ingredients
  have browned
• 9 Turn the heat down to low and add 1 tbsp light soy sauce, 1 ½ tsp dark soy
  sauce, 1 tbsp sugar and 90 ml water. Mix well and let it come to a simmer
• 10 Cook the sauce at a simmer for 5-6 minutes to infuse aroma into the sauce. Do
  not let the sauce come to a boil, it may create sourness to the sauce. Take the
  ginger out and put it with the marinating chicken. Set aside You can save the
  bits to add flavour when you cook vegetables
• 11 Put the rice into a clay pot, add 1 c water to the rice Use an equal volume of
  rice to water. So, if making 2 c rice, use 2 c water
• 12 Cover with a lid and turn heat on to high. This should take approx. 5 minutes
• 13 Once the water in the clay pot begins to boil, remove the lid and turn the heat
  to medium.
• 14 Combine the chicken, shiitake mushrooms and sausages together. Give it a quick
  mix
• 15 When most of the water has evaporated, there will be no more water bubbles, then
  turn the heat down to low
• 16 Pour the chicken, shiitakes and sausages on top of the rice. Slowly drizzle 2
  tbsp of oil on the edge of the pot so that it can trickle down the sides and
  make the rice crispy
• 17 Cover with the lid and time it for 5 minutes
• 18 When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that
  the heat is above the front side of the pot. Count 45 seconds
• 19 Repeat step 18 for the other 3 sides (back, left and right)
• 20 Put the pot back on the stove in normal position and leave it for another 5
  minutes
• 21 Once the 5 minutes is up, turn the heat to high for 1 minute and turn off heat
  and leave it for 10 minutes. During the cooking time, it’s important to not open
  the lid. The temperature and timing will be off if you open it
• 22 Once the 10 minutes is up, check to see if the rice and meat are cooked. If it’s
  still raw, you can cover the lid and turn the heat up to high for 90 seconds,
  turn off heat and wait 5 minutes and check again
• 23 When it’s cooked through, add cilantro and green onions and pour 2 tbsp of the
  sweet soy sauce on top
• 24 Serve with additional sweet soy sauce

Nutrition Info