Clay Pot Rice with Chinese Sausage and Chicken

Ingredients

• 400 g chicken thigh fillets, diced
• 150 g chinese sausage (lap cheong)
• 300 g long grain rice
• 15 g dried shiitake mushrooms
• 3 spring onions
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp chinese rice wine
• 1 tsp sesame oil
• 400 ml chicken stock

Method

1. 1

   Soak the dried shiitake mushrooms in just-boiled water for 20 minutes, then drain and slice, keeping the soaking liquid.

2. 2

   Toss the diced chicken thigh fillets with half the light soy sauce and the chinese rice wine and leave to marinate for 10 minutes.

3. 3

   Rinse the long grain rice and put it in a large heavy-based pan or flameproof clay pot with the chicken stock and the mushroom soaking liquid.

4. 4

   Bring to the boil, then arrange the marinated chicken, the sliced chinese sausage and the shiitake mushrooms over the top of the rice.

5. 5

   Cover, turn the heat to the lowest setting and cook for 20 minutes without lifting the lid, until the rice has absorbed the liquid and the chicken is cooked through with no pink remaining.

6. 6

   Turn off the heat and leave covered for 5 minutes, then drizzle with the dark soy sauce and sesame oil, scatter with the spring onions and bring the pot to the table.