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Author Notes: This is an unbelievably easy one pot meal whose fragrance and flavor are based on dried mushrooms, Chinese sausage (I prefer to use the sweeter Taiwanese version of this) and a rich marrying of other Chinese ingredients. It is traditionally cooked in a claypot, but who needs an extra pot laying around in their kitchen? I use a medium size saucepan and it works great.
Yes, it's a one pot meal, but I like to serve it with some tender sauteed green vegetables, like Chinese mustards, and a fried egg (as pictured). —chairmanhu
Marinating the Chicken
- 2 boneless, skinless chicken thighs, cut into 2" pieces
- 1 Chinese sausage, sliced on bias in 1/4" pieces
- 2 dried shitakes, hydrated and sliced (stems discarded)
- 2 scallions, cut into 2" pieces
- 2 cloves garlic, minced
- 1 tablespoon grated ginger (Microplane recommended)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon corn starch
- Combine all the ingredients in a bowl, cover and marinate for an hour. If the shitakes are not yet hydrated, that's okay. Hydrate them while everything is marinating and add them when ready.
Preparing the Rice
- 1 cup rice (I like to use short grain sushi grade rice for this)
- 1.5 cups water
- 2 tablespoons soy sauce
- 1 tablespoon dark mushroom soy (regular dark soy is okay)
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- .5 cups chopped scallions
- Start with only the rice and water in a medium saucepan (or a claypot if you have one). Bring to a boil and then add the marinated chicken mixture over the top. Don't mix. Cover and let simmer on low heat for 20 minutes.
- Mix the soy, dark soy, sugar and sesame oil. Drizzle evenly over the cooked rice and chicken. Again, don't stir. Cover and cook for another 5-10 minutes on low heat, making sure the rice is cooked through.
- Remove from heat, add chopped scallions and stir to combine. Distribute to serving bowls and top each with a fried egg and maybe some sauteed vegetables.
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