Claypot Chicken Rice

Ingredients

• 1/2 pound boneless skinless chicken thighs (cut in 1" pieces)
• 6 ounces Chinese sausage (sliced)
• 1 teaspoon grated ginger ( (substitute ginger paste))
• 3 ounces dried shiitake mushrooms
• 1 cup jasmine rice
• 1 tablespoon cooking oil
• 1 cup chicken stock
• 1 bunch bunch green onions (whites and greens separated)
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper

Instructions

1. 1

   Place the mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes.

2. 2

   Squeeze out excess water and slice (removing stems). Reserve the soaking liquid.

3. 3

   Combine all the marinade ingredients in a bowl and mix well.

4. 4

   Add the chicken and sliced mushrooms to the marinade and mix to fully coat. Let marinade for 30-60 minutes.

5. 5

   Combine the chicken stock, oil, ginger in a clay pot or Dutch oven and bring to a boil.

6. 6

   Add the rice and boil for 1 minute.

7. 7

   Pour the chicken mixture, Chinese sausage and chopped white parts of the green onions on top and smooth to make an even layer.

8. 8

   Drizzle with 2 tablespoons of the reserved mushroom liquid.

9. 9

   Turn heat to low, cover and cook for 25-30 minutes, until rice is tender and chicken is cooked through.

10. 10

    **if rice is still not cooked, drizzle more mushroom cooking liquid (or chicken stock) or top and cook, covered, another 2-3 minutes until tender.

11. 11

    Remove from heat and serve garnished with green parts of the green onions.