Rice clay pot -Jo

Rice clay pot

               

                               

-Ingrediants. 

• 3 boneless chicken thighs, cut into bite-size
• 1 Lap Cheong [Chinese sausage], cut into thick slices diagonally [Substitute: sweet sausage, or 1 additional boneless chicken thigh]
• 1 tbsp dark soy sauce
• 1 tbsp ginger, minced
• � tbsp sugar
• � sesame oil
• � cornstarch
• � cup scallions, sliced and 2 extra stalks for garnish, chopped
• 3 cups long grain rice, washed until water is clear then drained
• 6-7 cups chicken stock1 tsp salt
• 1 tbsp peanut oil
• salt and pepper

-Recipe

• In a bowl combine chicken and lap cheong with dark soy sauce, ginger, sugar, sesame oil, cornstarch and scallions
• Marinate refrigerated for at least 30 mins
• In a clay pot [no preheating] add peanut oil, rice and salt - gradually bring to high heat, saut� the rice until the rice becomes quite translucent
• Add chicken stock, up to 1� inch above the level of the rice and season with salt and pepper
• Gradually bring to a boil, then reduce heat to simmer until the stock has evaporated to the rice level [tiny 'holes' form on rice]
• Add the marinated chicken and sausage, stir well into the rice, cover the clay pot
• Carefully transfer the covered [and hot!] clay pot into a preheated 350F degree oven
• Bake for 12-15 min
• Carefully open the cover of the clay pot, give it a good stir, cover again, turn heat to high [500F degrees] bake for only 1 min
• Immediately reduce heat to very low [180F degrees] and cook for an additional 10 min
• Turn heat off, carefully remove from oven and let it rest for 5 min
• Garnish with chopped scallions, and if preferred, serve with a side of hot chilly sauce