Claypot Rice

Ingredients

• 4 oz Jasmine Rice (uncooked)
• 1 bone-in skin-on chicken leg quarter
• 3 dried shiitake mushrooms
• 1 Chinese sausages
• 2 scallions
• 3 tbsp oil - 0.5 for pre-cooked rice, 0.5 for chicken (right before cooking it), and 2 for toasting the rice
• 0.5 tbsp sesame oil (for chicken - right before cooking it)

• Chicken Marinade:

  • 1/2 shallot
  • 1 tbsp ginger
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 0.25 tsp salt
  • 1 tsp sugar
  • 0.5 tbsp cornstarch
  • 1.5 tbsp water
  • 0.5 tbsp Chinese cooking wine
  • 0.25 tsp white pepper

• Mushroom Marinade:

  • 0.5 tbsp oyster sauce
  • 1 tsp sugar
  • 0.5 tsp cornstarch

• Serving Sauce:

  • 1 tbsp oil
  • 1 scallion - cut to 1-inch segments
  • 0.5 shallot - thinly sliced
  • 1/3 bunch of cilantro - cut into 1-inch segments (about 1/3 cup)
  • 3 cloves of garlic - smashed
  • 1 tbsp ginger - sliced thinly
  • 2 tbsp Chinese cooking wine
  • 2 tbsp water
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp sugar

Prep Steps

1. Wash rice and add water to cover. Let it soak for 1 to 3 hrs for shorter and more even cook. Break a rice grain in half and there should be no solid white in the center.
2. Soak shiitake mushrooms in water for 30 minutes to 8hrs.
3. Soak Chinese sausage in just boiled water for 10 minutes.
4. Prep the chicken for marinading. Mince the shallot and ginger. Cut the chicken into 1-inch to 2-inch pieces. Wash after to remove any potential bone shards.
5. In a bowl, combine the chicken marinade ingredients together and mix. Then add the chicken, minced shallot, and minced ginger to the bowl and massage the chicken to evenly coat each piece. Leave in fridge to marinade for 30 minutes to 8 hrs.
6. Clean cutting board.
7. Prep the mushrooms for marinading. Cut off mushroom stems (bc they're too hard) and cut the mushroom caps into slices. In a bowl, combine the mushroom marinade ingredients together and mix. Then add the sliced mushrooms and mix until evenly coated.
8. Prep serving sauce vegetables ingredients. Heat oil and cook vegetables ingredients on medium-low heat for 2 minutes until fragrant and slightly golden. Add rest of the ingredients. Bring to boil over high heat and reduce heat to low and simmer for 7 minutes until thickened. It should be slightly thicker than soy sauce. Strain the solid ingredients out and save the sauce for later in fridge.
9. Dice the scallions and save for garnish later.
10. Slice the Chinese sausage on a bias into 1/4 inch thick pieces. Set aside for when toppings are ready to go in.

Cooking Steps

1. Heat a claypot on medium-high heat for 1-2 minutes until hot. Never use high heat!
2. Drain the rice and add to claypot. Add 1 tbsp oil to the rice and mix well.
3. Add enough water to cover the rice by about 1/2 inch. Cover with lid. Let it heat up until water starts to boil or steam starts to come out. While waiting, prep the toppings in the next step.
4. Add 0.5 tbsp sesame oil to the marinaded chicken and mix. Get the other toppings ready to go into the claypot.
5. Once the water starts to boil, uncover the lid and let the rice cook uncovered until the water is just below the rice. Poke ventilation holes all over the rice.
6. Add the chicken pieces and Chinese sausage slices on top of the rice. Spread them out evenly. Then, add mushrooms on top. Cover with lid and turn the heat down to low and cook for 10 minutes. There should be a gentle stream of steam that comes out of the venting hole in the lid. Check the temperature of the meat before turning flame off. It should be above 165 degrees F (which it should be if it's been cooking in 200 degrees F steam).
7. Remove the claypot from the heat and let it rest for at least 2 minutes with the lid on.
8. Remove the lid and top with diced scallions and drizzle with desired amount of the prepared serving sauce. Mix everything together and serve.

Source

Made With Lau recipe and accompanying YouTube video

Lucas Sin's SeriousEats recipe

Another random recipe