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
boneless, skinless chicken thighs, cut into 2" pieces
Chinese sausage, sliced on bias in 1/4" pieces
dried shitakes, hydrated and sliced (stems discarded)
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
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.