This is an easy and scrumptious clay pot dish that I just demonstrated on Cooking Channel’s Food(ography)airing August 2nd 2011 at 9PM EST. Clay pot cooking originated in Asia centuries ago and the technique is loved by ethnicities across the globe as flavors permeate the ingredients resulting in a beautiful, fragrant and healthy stew.
This recipe includes Chinese sausage and shiitake mushrooms. As an added benefit, mushrooms have been identified by City of Hope as a powerful super food with amazing cancer-fighting potential.
The secret to claypot cooking is soaking the claypot which helps the steam permeate the yummy ingredients inside the vessel. I’m soaking mine for about 20 minutes and it’s important to soak every time before you cook with a clay pot.
Soak mushrooms in warm water until soft, about 30 minutes. Rinse in warm water; drain. Remove and discard stems; cut caps into thin slices. Set aside.
While the chicken is marinating, you should wash the rice in the clay pot before steaming. Washing the rice eliminates the starch and makes it nice and fluffy.
Put the rice and chicken stock in a clay pot. Place lid on top and bring to a boil over medium high heat. Reduce heat to a simmer and allow rice to steam for 15 minutes.
The marinade is simple: I’m just using a few ingredients. Shao Shing wine can be found at any Asian market. This full-boided wine has been fermented for 10 years. If you can’t find Shao Shing wine you may substitute with dry sherry.
Mix chicken pieces, cornstarch, oyster sauce, shaoxing wine, dark and light soy sauces, sesame oil, brown sugar, salt and white pepper in a glass or plastic bowl. Cover and refrigerate for 20 minutes.
The chicken should marinate in the refrigerator for at least 20 minutes while the rice steams in the clay pot.
I par-stir-fry the chicken for a few minutes as it will continue cooking in the claypot.Add the chicken on top of the rice and let steam.
Heat a wok or large non-stick frying pan over high heat until 1 or 2 drops of water bubble and skitter when sprinkled into wok or pan. Add 2 tbsp vegetable oil and swirl to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms and stir-fry for 30 seconds. Transfer to a platter and set aside.
After the rice has finished steaming you place the stir-fry mixture on top and continue to let steam.
Spread the chicken and sausage mixture on top of the rice. Place the lid back on top and continue to steam on low heat for 15 minutes, until chicken is cooked through. Stir thoroughly and sprinkle scallions on top. Serve immediately.
1.Soak mushrooms in warm water until soft, about 30 minutes. Rinse in warm water; drain. Remove and discard stems; cut caps into thin slices. Set aside.Lap Cheong/Shiitake Mushrooms Lap Cheong is a cured sweet and salty Chinese sausage you can find in Asian markets. The sausage and mushrooms are added at the end of the stir-frying. Mushrooms have been identified by City of Hope as a powerful super food with amazing cancer-fighting potential.
Mix chicken pieces, cornstarch, oyster sauce, shaoxing wine, dark and light soy sauces, sesame oil, brown sugar, salt and white pepper in a glass or plastic bowl. Cover and refrigerate for 20 minutes.
Heat a wok or large non-stick frying pan over high heat until 1 or 2 drops of water bubble and skitter when sprinkled into wok or pan. Add 2 tbsp vegetable oil and swirl to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms and stir-fry for 30 seconds. Transfer to a platter and set aside.
Put the rice and chicken stock in a clay pot. Place lid on top and bring to a boil over medium high heat. Reduce heat to a simmer and allow rice to steam for 15 minutes.
Spread the chicken and sausage mixture on top of the rice. Place the lid back on top and continue to steam on low heat for 15 minutes, until chicken is cooked through. Stir thoroughly and sprinkle scallions on top. Serve immediately.
6 dried shiitake mushrooms
4 boneless, skinless chicken thighs – cut into ½-inch pieces
1 tsp cornstarch
2 tbsp oyster sauce
1 tbsp shaoxing wine (Chinese rice wine)
1 tbsp dark soy
2 tbsp light soy
1 tsp sesame oil
2 tsp brown sugar
pinch salt
¼ tsp white pepper
2 tbsp vegetable oil
1 tsp minced garlic
1 lap cheong (Chinese sausage), sliced diagonally into ¼-inch pieces
1 cup white jasmine rice, rinsed and drained
1 ½ cups chicken stock
2 scallions, finely chopped
