2 spring onions
(scallions), trimmed and finely sliced
1 fresh red chili,
seeded and finely sliced
5ml/1 tsp sugar
Serves 4
Method:
In a bowl,
mix
together the ingredients for the marinade. Toss in
the chicken, making sure it is well coated. Set
aside.
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.
Bring the stock to the boil in the clay pot. Stir in
the rice and bring it back to the boil.
Reduce the
heat cover the pot and simmer on a low heat for
15-20 minutes, until almost all the liquid has been
absorbed.
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.