This pot is packed with earthy flavors!
6 pieces chicken, (use chicken thighs), cut into 2-inch pieces
2 tablespoons dark soy sauce
3 tablespoons garlic and black bean sauce
1 tablespoon sesame oil
pepper, to season
2 pieces chinese sausage
2 tablespoons ginger, grated
6 pieces dried shiitake mushrooms
3 cups jasmine rice, (uncooked), washed until clear and drained
2 tablespoon fresh lime juice
Combine chicken thighs, dark soy sauce, garlic and black bean sauce, sesame oil, and white pepperin a mixing bowl.
Add sausages and ginger to the chicken mixture. Mix well, cover, and chill for atleast 10 minutes.
Thoroughly rinse shiitake mushrooms and place in a bowl. Pour 1 cup hot water over mushrooms; allow to soak until soft and plump, about 15 minutes. Remove mushrooms, reserving liquid. Cut stalks and discard. Slice the caps in half and set aside.
Bring to a boil. Reduce heat to low. Cover; simmer for 10 minutes. Add chicken mixture and mushrooms; cook for another 10 minutes. Add chicken mixture and mushrooms; cook for another 10 minutes. Turn off heat; let rest for 10 minutes. Drizzle lime juice before serving.
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