Cantonese Clay Pot Rice

Recipe Ingredients

2		Dried black mushrooms
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Cornstarch
6 oz	170g	Boneless skinless chicken breasts - thinly sliced
		= (or boneless skinless chicken thighs)
2 cups	474ml	Chicken stock
		= (or canned chicken broth)
1 cup	160g / 5.6oz	Long-grain rice
2		Thin slices peeled ginger - (quarter size)
1		Chinese sausage - (abt 1 1/2 oz) - sliced thin on bias
2 oz	56g	Preserved pork - thinly sliced
		= (or smoked Canadian bacon)
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

Preheat oven to 350 degrees.

Pour enough warm water over the mushrooms in a small bowl to cover them completely. Let stand until softened, about 20 minutes. Drain, discard the stems and slice the caps thinly.

Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl. Add the chicken and toss gently until coated. Let stand 10 minutes.

Heat a 1-quart clay pot or flameproof dish over medium-heat until hot. Pour in the stock and bring it to a boil. Add 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 minutes or until 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.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Traditional - Favourites) - from the TV FOOD NETWORK CANADA

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