Clay Pot Rice With Chicken and Chinese Sausage

Think Chinese paella. A much superior version of special fried rice. This recipe needed a bit of research as I liked the concept but there are lots of variations. In the end I combined two. Very, very nice. Will make again.

You don't need a clay pot, a casserole will do!

The sausage was from here because I had my eye on a cute olive oil pot too but you can get it at the Chinese supermarkets or from a lot of online stores.

Ingredients

Marinade

• 4 chicken thighs, chopped

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Shaoxing wine

• 1 tsp sesame oil

• 1 tsp granulated sugar

• ½ tsp black pepper

• 2 spring onions, thinly sliced
  

For the Chicken Rice

• 4 links lop cheong (Chinese sausage), thinly sliced.

• 2 cloves garlic, minced

• 2 cups long grain rice

• 2.5 cups chicken stock
  

Sauce

• 3 tbsp dark or regular soy sauce

• 1 tsp sesame oil

• ½ tsp granulated sugar

• ½ tsp balsamic vinegar

• ¼ tsp black pepper
  

To serve

• ½ onion, sliced
  

Method

1. Place the marinade ingredients in a large bowl.

2. Mix well to coat, then cover and refrigerate for at least 15 minutes and up to 1 day.

3. Rinse the rice in a strainer until the water runs clear.

4. Soak lap cheong in a pan of hot water for about 10 minutes. The casings should puff up so you can remove them and slice sausages at a diagonal. This isn’t essential but from what I gather makes them less chewy. You can just slice.

5. In a large pot, heat the sesame oil and fry the lap cheong until lightly brown, about 2 minutes.

6. Set aside.

7. In the same pot, sauté the garlic until fragrant.

8. Add the chicken and stir fry for a couple of minutes.

9. Add the rice and sauce ingredients and stir to mix well.

10. Return the lap cheong to the pot and continue to stir.

11. Pour in chicken stock and bring to a boil.

12. Cover, reduce heat and allow to simmer until the all water is absorbed, about 10 to 12 minutes.

13. Turn heat down to the lowest setting and continue to cook for another 5 minutes.

14. While this simmers fry off the onion slices gently (to caramelise) in sesame oil.

15. Turn off heat and let it sit for 10 minutes before serving.

16. Top with fried onions to serve.