Chinese Clay Pot Chicken Rice Food

CHICKEN AND CHINESE SAUSAGE RICE HOT POT

Steps:

• Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
• In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.
• Plating: Serve rice pot family style with rice bowls and chopsticks.

CLAY POT RICE WITH CHICKEN

Steps:

• Place rice, chicken broth, garlic and shallots into claypot.
• Mix in dark soya sauce, oyster sauce, pepper and sesami oil.
• Cook rice in chicken broth with a claypot over a medium flame.
• Leave the lid of the claypot closed during cooking until the broth is nearly evaporated.
• Open lid and pour in chicken thigh and chinese sausage.
• Replace the lid and continue cooking for about 10-15 minutes.
• Open the lid and stir the rice mixture to prevent the rice from sticking too much to the pot.
• Cook until the rice is cooked (should be soft and fluffy).
• Remove rice and serve.
• Add additional dark soya sauce and pepper to taste.

CLAY POT CHICKEN RICE - WITHOUT THE CLAY POT!

Steps:

• Wash the rice, then stir in the rest of the ingredients except for the garnishes.
• Cook the mixture in a rice-cooker as you normally would for rice.
• Garnish the cooked rice with the shallots and spring onion.
• If you like, drizzle a little more dark soy sauce over and serve.

CHINESE CLAY POT CHICKEN RICE

Steps:

• 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.

CHINESE CLAY POT RICE WITH CHICKEN

Steps:

• Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
• Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.