Chinese Sausage and Chicken Claypot Rice

Ingredients

• White rice to taste
• Chinese sausage 1 piece
• Chicken 300g
• Dried shiitake mushrooms 2 pieces
• Ginger (shredded) to taste
• Light soy sauce 1 tbsp
• Oyster sauce 2 tbsp
• Cooking wine 1 tbsp
• Sugar 1 tsp
• Cornstarch 1 tsp

Instructions

1. 1

   Cut the chicken into small pieces. Add mushrooms and shredded ginger, then add the marinade. Marinate the chicken for two hours.

2. 2

   Wash the white rice and soak in water for 30 minutes. Drain and set aside.

3. 3

   Add a little oil to the claypot and coat the inside. Add the rice and water (rice to water ratio is 1:0.9, as the rice has already absorbed some water during soaking). Cover with lid and cook over medium-low heat until half the water is absorbed.

4. 4

   Then arrange the Chinese sausage and chicken on top of the rice. Cover the lid, drizzle a circle of oil around the edge of the pot, and cook over low heat for 10 minutes. During this time, rotate the pot frequently to ensure even heat distribution.

5. 5

   If you want more crispy rice crust, turn to medium-high heat and cook for another 1-2 minutes. Remove from heat and let rest for 5 minutes. Serve!

6. 6

   步驟 6