Claypot chicken and sausage is a traditional dish from the southern regions of China. It is cooked slowly and was traditionally cooked over charcoal. A one-dish meal that says comfort food all the way!
|2 cups||(500 mL) Jasmine rice|
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs, cut into strips|
|1 tbsp||(15 mL) Minced ginger|
|1 tbsp||(15 mL) Oyster sauce|
|1 tsp||(5 mL) Soy sauce|
|1||Clove garlic, minced|
|Salt and white pepper|
|6||Dried shitake mushrooms|
|2 cups||(500 mL) Chicken stock|
|1 tbsp||(15 mL) Olive oil|
|2-3||Maple Leaf® Chinese Style Pork Sausages, sliced|
|2 tbsp||(30 mL) Dried shrimp (optional)|
|4-5||Stems Chinese greens (Lai Gan)|
SOAK rice in cold water for 30 minutes, rinse with cold water and set aside.
COMBINE chicken with ginger, oyster sauce, soy sauce, garlic, salt and white pepper. Cover and refrigerate for 20-30 minutes.
SOAK mushrooms in boiling water for 20-30 minutes. Drain and squeeze excess liquid. Discard the liquid and stems. Set aside.
PLACE chicken broth in the claypot and bring to a boil over medium heat. Add soaked rice, stir and cover. Cook over medium-low heat for 10 minutes. After 10 minutes, stir rice and drizzle with olive oil, stir once more then arrange the marinated chicken, Chinese sausages, dried shrimp, Chinese greens and soaked mushrooms over top of the rice. Turn heat to low and continue to cook for 12-15 minutes. Do not remove the lid. Chicken should be cooked through to an internal temperature of 165F (74C). A nice crust will develop on the bottom of the pot.
Serve with your favourite drizzling sauce. I like to reduce a bit of sugar and soy sauce to drizzle over top. Garnish with crispy fried shallots and green onion.
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