Clay Pot Rice

Nguyên liệu

• 10 oz long grain rice
• 2 links Chinese sausage
• 1 oz dried shiitake mushroom
• 1 piece chicken breast
• 1 piece bone-in chicken thigh
• 1 shallot
• 1 tbsp ginger
• 2 stalks scallions
• 1 tbsp Kikkoman® Soy Sauce
• 2 tbsp Kikkoman® Oyster Sauce
• 0.5 tsp salt
• 1 tsp sugar
• 1 tbsp cornstarch
• 3 tbsp water
• 1 tsp cooking wine
• 0.25 tsp white pepper
• 1 tbsp oil
• 1 tbsp Kikkoman® Sesame Oil
• 0.5 tbsp Kikkoman® Oyster Sauce
• 1 tsp sugar
• 0.5 tsp cornstarch
• 1 tbsp Kikkoman® Oyster Sauce
• 1 tsp Kikkoman® Soy Sauce
• 1 tsp Kikkoman® Tamari Soy Sauce
• 1 tsp sugar
• 1 tsp oil
• 11 oz boiling water
• 2 tbsp oil

Cách làm

1. 1

   Wash the rice three times, massaging the rice, draining the water and using fresh water for each round.

2. 2

   Cut the chicken thigh into small pieces. Start by splitting it half down the middle, and then cutting each half into a few smaller pieces, each about 1 to 2 inches wide. If your chicken thigh also includes the drumstick part, cut that into pieces that are the same size.

3. 3

   Grab the rehydrated shiitake mushrooms, and cut off and discard the stems. Cut the mushrooms into thirds. If your mushrooms are particularly big, or smaller than ours, you can cut them into more pieces or simply halve them.

4. 4

   Pat the chicken dry with a paper towel. This will help it absorb flavor. Combine the bone-in chicken with the chicken breast.

5. 5

   To the shiitake mushrooms, add Kikkoman® Oyster Sauce, sugar, and cornstarch. Mix until the mushrooms are evenly coated.

6. 6

   My dad recommends using a gas stove when cooking with clay pots. The clay is prone to cracking over direct heat, so if you're using a clay pot on an electric stovetop, you'll want to somehow put some space between the stovetop and the clay pot.

7. 7

   Moment of truth! Take the lid off (finally) and take a second to appreciate the explosion of aroma. Add the diced green onion garnish right on top.