Clay Pot Rice with Crispy Rice Crust, Shiitake Mushrooms, Chinese Sausage, and Free-Range Chicken
Materials
| Shiitake mushrooms | 4 pieces |
| Oyster sauce | to taste |
| Soy sauce | to taste |
| Salt | to taste |
| Oil | to taste |
| Free-range chicken | half a chicken |
| Minced garlic | to taste |
| Rice wine | to taste |
| Chinese sausage | 2 pieces |
| Rice | 3 cups |
| Cornstarch | to taste |
How To Make
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Slice the soaked shiitake mushrooms, mince the garlic, julienne the ginger, and slice the Chinese sausage. Marinate the free-range chicken with rice wine, oyster sauce, soy sauce, cornstarch, salt, and oil for 20 minutes.
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In a rice cooker, cook the Chinese sausage over the rice.
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Sauté the minced garlic and shiitake mushrooms in a pan until fragrant.
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Add the marinated free-range chicken and stir-fry until it's about 70% cooked before removing from heat.
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Coat a clay pot with a layer of oil, and heat it over high flame.
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Add the cooked rice to the pot, followed by the sautéed chicken and finally the Chinese sausage.
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Cover and simmer on low heat for 20 minutes, until the chicken is fully cooked.
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Once done, it's time to enjoy your meal.
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Don't forget to check the crispy rice crust at the bottom; it's fragrant and adds to the essence of clay pot rice.
