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
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Ingredients
- Marinating the Chicken
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2
boneless, skinless chicken thighs, cut into 2" pieces
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1
Chinese sausage, sliced on bias in 1/4" pieces
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2
dried shitakes, hydrated and sliced (stems discarded)
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2
scallions, cut into 2" pieces
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2
cloves garlic, minced
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1 tablespoon
grated ginger (Microplane recommended)
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1 tablespoon
soy sauce
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1 tablespoon
sesame oil
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1 tablespoon
rice wine or dry sherry
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1 teaspoon
corn starch
- Preparing the Rice
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1 cup
rice (I like to use short grain sushi grade rice for this)
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1.5 cups
water
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2 tablespoons
soy sauce
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1 tablespoon
dark mushroom soy (regular dark soy is okay)
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1 teaspoon
sugar
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1 teaspoon
sesame oil
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.5 cups
chopped scallions
Directions
- Marinating the Chicken
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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
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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.
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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.
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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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