The Clay Pot Rice My Dad's Made 100,000 Times
Serves 4
A Cantonese clay pot rice with chicken, sausage, and mushrooms, steamed until the bottom crisps.
| prepSoak dried shiitake mushrooms in hot water until soft, about 20 min; drain and reserve. | ||||
| prepWash rice three times, massaging and draining each time. | ||||
| 280 g long grain rice | Layer rice, sausage, chicken, mushrooms in clay pot | Pour boiling water, add oil, cover & cook | Drizzle finishing sauce, top with scallions & serve | |
| 2 links Chinese sausage, sliced thin | ||||
| 30 g dried shiitake mushroom, stems removed, cut into thirds | ||||
| 1 chicken breast, cut into bite-sized pieces | Marinate chicken & aromatics | |||
| 1 bone-in chicken thigh, cut into 1–2 inch pieces | ||||
| 1 shallot, minced | ||||
| 1 tbsp ginger, minced | ||||
| 1 tbsp Kikkoman® Soy Sauce | ||||
| 2 tbsp Kikkoman® Oyster Sauce | ||||
| 0.5 tsp salt | ||||
| 1 tsp sugar | ||||
| 1 tbsp cornstarch | ||||
| 3 tbsp water | ||||
| 1 tsp cooking wine | ||||
| 0.25 tsp white pepper | ||||
| 1 tbsp oil | ||||
| 1 tbsp Kikkoman® Sesame Oil | ||||
| 0.5 tbsp Kikkoman® Oyster Sauce (for mushroom coating) | Coat mushrooms with oyster sauce & cornstarch | |||
| 1 tsp sugar (for mushroom coating) | ||||
| 0.5 tsp cornstarch (for mushroom coating) | ||||
| 1 tbsp Kikkoman® Oyster Sauce (for finishing sauce) | Mix finishing sauce | |||
| 1 tsp Kikkoman® Soy Sauce (for finishing sauce) | ||||
| 1 tsp Kikkoman® Tamari Soy Sauce | ||||
| 1 tsp sugar (for finishing sauce) | ||||
| 1 tsp oil (for finishing sauce) | ||||
| 325 ml boiling water | ||||
| 2 tbsp oil (for cooking) | ||||
| 2 stalks scallions, chopped (for garnish) | ||||
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