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  • Cantonese Clay Pot Rice

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    Cantonese Clay Pot Rice
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x dry black mushrooms
    • 1 Tbsp. soy sauce
    • 1 tsp cornstarch
    • 6 ounce boneless skinless chicken breasts thinly sliced (or possibly boneless skinless chicken thighs)
    • 2 c. chicken stock (or possibly canned chicken broth)
    • 1 c. long-grain rice
    • 2 x thin slices peeled ginger - (quarter size)
    • 1 x Chinese sausage - (abt 1 1/2 ounce) sliced thin on bias
    • 2 ounce preserved pork thinly sliced (or possibly smoked Canadian bacon)
    • 1 Tbsp. minced cilantro

    Directions

    1. Preheat oven to 350 degrees.
    2. Pour sufficient hot water over the mushrooms in a small bowl to cover them completely. Let stand till softened, about 20 min. Drain, throw away the stems and slice the caps thinly.
    3. Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl. Add in the chicken and toss gently till coated. Let stand 10 min.
    4. Heat a 1-qt clay pot or possibly flameproof dish over medium-heat till warm. Pour in the stock and bring it to a boil. Add in the mushrooms, rice, chicken, ginger, sausage and pork. Stir to combine. Cover the clay pot and transfer it to the pre-heated oven. Bake for 25 min or possibly till liquid is absorbed and a light crust forms on the bottom of the rice. Scatter the cilantro over the top and serve right from the clay pot.
    5. This recipe yields 4 servings.

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