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Feb 20, 2012
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Clay Pot Chicken and Rice

By: Katherine Sion of Heny Sison Cooking School


Clay Pot Chicken and Rice

This comforting pot of goodness is a meal all on its own. Think juicy chicken, earthy mushrooms, sweet sausage, and flavorful rice all together in one pot. Delicious!

Serves
Prep Time
10 minutes
Cooking Time 30 minutes

 

1 (800-gram) whole chicken,
     cut into serving pieces
3 pieces Chinese or shiitake mushrooms,
      sliced into strips
3 pieces Chinese sausage, sliced diagonally
1 stalk leek, sliced into 3 pieces
2 tablespoons ginger juice
2 tablespoons liquid seasoning
3 tablespoons oyster sauce
2 tablespoons gin
2 tablespoons sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Japanese rice, jasmine rice,
        or glutinous rice (sungsung variety)
2 1/2 cups water
1/4 cup chopped spring onions for garnish

 

1  Season a clay pot: Place the pot in a medium stockpot. Add enough water to cover the clay pot. Boil for 1 hour. Remove the clay pot from heated water and let cool. Wash in tap water and wipe clean. Set aside.

In a bowl, mix together chicken, mushrooms, Chinese sausage, leeks, ginger juice, liquid seasoning, oyster sauce, gin, sesame oil, salt, and pepper; set aside.

3  Place rice and water in clay pot. Allow water to boil over high heat. When grains have doubled in size, turn heat down to low. Add chicken mixture; cover clay pot.

4  Check mixture after 15 minutes. When water has nearly evaporated, turn off heat. Keep pot covered for another 15 minutes or until chicken is cooked through.

5  To serve, garnish with spring onions. 

 

Photography by Miguel Nacianceno | Food Styling by Katherine Sion of Heny Sison Culinary School | Prop Styling by Rachelle Santos

 




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