Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chinese clay pot with chicken, sausage, and bacon. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chinese Clay Pot with Chicken, Sausage, and Bacon is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Chinese Clay Pot with Chicken, Sausage, and Bacon is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook chinese clay pot with chicken, sausage, and bacon using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chinese Clay Pot with Chicken, Sausage, and Bacon:
- Make ready 4 chicken thighs, cut to bite-sized pieces
- Take 2 Chinese sausages
- Get 8 inches Chinese bacon
- Take 2 clove of garlic, chopped
- Get 1 inch ginger, minced
- Prepare 4 1/2 tbsp soy sauce
- Make ready 3 tbsp rice wine
- Take 3 tbsp oyster sauce
- Take 1 tsp salt
- Get 1/2 tsp pepper
- Prepare 1 1/2 tbsp brown sugar
- Make ready 1 1/2 tsp cornstarch
- Get 8 dried shiitake mushrooms, chopped
- Get 3 1/4 cup rice
- Take 3 cup chicken stock
- Prepare 5 spring onions, chopped
Instructions to make Chinese Clay Pot with Chicken, Sausage, and Bacon:
- Soak the Chinese bacon for 5-24 hours prior to beginning. Soak the dried mushrooms in warm water ~30 minutes before beginning.
- Mix the chicken with all the ingredients except the rice, mushrooms, onions, and stock. Leave to marinade at least 15 minutes.
- Meanwhile, put the rice and chicken stock in the cold claypot and place it over medium heat with the lid on. Bring to a boil and immediately reduce the heat to a simmer, then leave the rice to steam for 15 minutes. The rice should be cooked, with little holes in the flat surface.
- Also meanwhile, heat oil in a wok and stir-fry the marinated chicken meat for 1 minute. Add the mushroom slices.
- Spread the chicken mixture and sauce all over the top of the rice, and put the lid on. Continue to steam over low heat for another 15 minutes, or until the chicken is white and cooked through and the rice is ready. Give it a few stirs and sprinkle the spring onions over the top, and serve piping hot.
- Recipe adapted from almostbourdain.com
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