Ingredients for Chinese Clay Pot Chicken Rice recipe
1 whole chicken breast, cut into
big chunks
6 chicken wings, cut into thirds,
tips discarded
1 cup dark soy sauce
1 tablespoon sesame oil
8 cloves garlic, smashed
ground white pepper to taste
2 links lop chong (Chinese-style
sausage)
6 dried shiitake mushrooms
2 tablespoons vegetable oil
1/2 cup dark soy sauce
1 2/3 cups jasmine rice
5 tablespoons chile paste
2 tablespoons grated fresh ginger
root
2 tablespoons fresh lime juice
1 cup shredded iceberg lettuce
Directions
Combine the chicken breast, the chicken wings, 1 cup dark soy
sauce, the sesame oil, and the garlic in a mixing bowl; season with
white pepper. Slice the Chinese sausages on an angle and add to
the chicken mixture. Mix well, cover, and chill at least 10 minutes.
Thoroughly rinse the shiitake mushrooms and place in a bowl; pour
hot water over the mushrooms; allow the mushrooms to sit
submerged until they are soaked and bloated, about 15 minutes.
Remove the mushrooms, reserving the liquid. Cut the stalks from
the mushrooms and discard. Slice the mushrooms in half and set
aside.
Heat the oil in a large, deep skillet over medium heat. Cook the
chicken pieces in the hot oil until no longer pink in the center and
the juices run clear, 7 to 10 minutes. Drizzle 1/2 cup dark soy sauce
over the chicken.
Wash the rice with water until the water comes out nearly clear;
drain completely. Combine the rice and 1 1/2 cup of the reserved
liquid from the mushrooms in a non-stick pan; bring to a boil.
Reduce heat to low; cover and allow to simmer covered for 10
minutes with the heat on. Add the chicken mixture and mushrooms
and remove from the heat; allow to sit covered until the rice is
completely tender, 15 to 20 minutes.
Stir together the chile paste, ginger, and lime juice in a small bowl;
drizzle over the chicken rice and top with shredded lettuce to serve.