Claypot Chicken with Chinese Mushrooms and Chinese Sausage Rice 冬菇臘腸滑雞煲仔飯

Succulent chicken pieces, earthy Chinese mushrooms, and savory Chinese sausages are cooked to perfection over fluffy rice in a traditional claypot, creating a delightful one-pot meal with irresistible crispy rice at the bottom.

Nutrition (per serving)

Ingredients

• 250g boneless, skinless chicken thigh, cut into bite-sized pieces
• 2 Chinese sausages (lap cheong), thinly sliced
• 4 dried shiitake mushrooms, rehydrated, stems removed, sliced
• 1 tbsp goji berries (optional)
• 200g long-grain rice
• 300ml water
• 1 tbsp cooking oil
• 2 slices ginger, thinly julienned
• 1 stalk green onion, chopped
• 1 tbsp light soy sauce (for marinade)
• 1 tsp dark soy sauce (for marinade)
• 1 tsp sesame oil (for marinade)
• 1 tsp cornstarch (for marinade)
• 0.5 tsp sugar (for marinade)
• 0.25 tsp white pepper (for marinade)
• 1 tbsp water (for marinade)
• 2 tbsp light soy sauce (for sauce)
• 1 tbsp water (for sauce)
• 1 tsp sugar (for sauce)
• 0.5 tsp sesame oil (for sauce)
• Pinch of white pepper (for sauce)

Steps

1. Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice. If using goji berries, soak them briefly.
2. Wash the rice thoroughly until water runs clear. Drain and set aside.
3. In a bowl, combine chicken pieces with all marinade ingredients. Mix well and marinate for at least 15 minutes.
4. Prepare the claypot sauce: combine light soy sauce, water, sugar, sesame oil, and white pepper in a small bowl. Set aside.
5. In a claypot, add the washed rice and water. Bring to a boil over medium-high heat.
6. Once boiling, reduce heat to low, cover, and cook for 8-10 minutes until most of the water is absorbed and small craters appear on the rice surface.
7. Carefully arrange the marinated chicken, sliced Chinese sausages, sliced shiitake mushrooms, and goji berries (if using) evenly over the rice.
8. Drizzle cooking oil around the edge of the claypot. Cover and continue to cook on low heat for another 15-20 minutes, or until chicken is cooked through and rice at the bottom forms a crispy crust (gau jee).
9. Remove from heat, drizzle the prepared claypot sauce over the ingredients, and garnish with julienned ginger and chopped green onion.
10. Serve immediately, mixing all ingredients into the rice before eating.

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