Rice Recipes - Chinese Clay Pot Rice with Chicken Recipe

Ingredients

• 500g/1 1/4lb chicken breast fillets, cut into thin strips

• 5 dried shiitake mushrooms, soaked in hot water for 30 minutes, until soft

• 1 Chinese sausage, sliced

• 750ml/1 1/4pints/3 cups chicken stock

• 225g/8oz/generous

• 1 cup long grain rice, washed and drained

• fresh coriander (cilantro) leaves, finely chopped, to garnish

For the marinade:

• 30ml/2 tbsp sesame oil

• 45ml/3 tbsp oyster sauce

• 30ml/2 tbsp soy sauce

• 25g/1oz fresh root ginger, finely grated (shredded)

• 2 spring onions (scallions), trimmed and finely sliced

• 1 fresh red chili, seeded and finely sliced

• 5ml/1 tsp sugar

Serves 4

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Method:

1. In a bowl, mix together the ingredients for the marinade. Toss in the chicken, making sure it is well coated. Set aside.

2. Drain the shiitake mushrooms and squeeze out excess water. Remove any hard stems and halve the caps. Add the mushroom caps and the Chinese sausage to the chicken.

3. Bring the stock to the boil in the clay pot. Stir in the rice and bring it back to the boil.

4. Reduce the heat cover the pot and simmer on a low heat for 15-20 minutes, until almost all the liquid has been absorbed.

5. Spread the marinated mixture over the top of the rice and cover the pot. Leave to steam for about 10-15 minutes, until all the liquid is absorbed and the chicken is cooked. Garnish with coriander and serve.