Clay pot rice with Chicken and Chinese Sausage
Chinese sausage straddles the line between sweet and savoury, and adds a rich intense flavour to whatever you cook with it. Learn how to use it to make clay pot rice with a crispy bottom, for a comforting meal on rainy days or for cold weather.
Servings: 1
Ingredients
- 75 g jasmine rice
- 75 ml water or slightly more
- 50 g skin-on chicken thighs cubed
- 1 tbsp light soy sauce
- 1 tsp finely minced ginger
- 1 Chinese sausage rinsed off with boiling hot water
- 1 tbsp dark soy sauce
Instructions
- Marinade the chicken overnight with light soy sauce and ginger.
- Lightly oil the insides of each clay pot with a paper towel.
- Wash rice, and add to clay pot along with an equivalent volume of water.
- Cover and bring to a boil over high heat.
- Once water is boiling vigorously, turn the heat down to as low as it will go and cover.
- Set a timer for 8 minutes. Shift the clay pot slightly every 2 minutes to make sure each side gets the same amount of heat.
- Open the lid, and place toppings onto the rice. Cover again, and let the toppings steam for another 8 minutes.
- Open the lid, and give the contents of the clay pot a light drizzle with dark soy sauce.
- Kill the heat, cover and let steam for about 3 minutes.
- Serve hot.
Notes
The clay pot gets very, very hot. Set it on a heat proof mat when you serve, and be careful.