Chinese Clay Pot with Chicken, Sausage, and Bacon
Chinese Clay Pot with Chicken, Sausage, and Bacon

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chinese clay pot with chicken, sausage, and bacon. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chinese Clay Pot with Chicken, Sausage, and Bacon is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Chinese Clay Pot with Chicken, Sausage, and Bacon is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have chinese clay pot with chicken, sausage, and bacon using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chinese Clay Pot with Chicken, Sausage, and Bacon:
  1. Prepare 4 chicken thighs, cut to bite-sized pieces
  2. Make ready 2 Chinese sausages
  3. Make ready 8 inches Chinese bacon
  4. Make ready 2 clove of garlic, chopped
  5. Get 1 inch ginger, minced
  6. Take 4 1/2 tbsp soy sauce
  7. Take 3 tbsp rice wine
  8. Get 3 tbsp oyster sauce
  9. Get 1 tsp salt
  10. Take 1/2 tsp pepper
  11. Make ready 1 1/2 tbsp brown sugar
  12. Make ready 1 1/2 tsp cornstarch
  13. Prepare 8 dried shiitake mushrooms, chopped
  14. Get 3 1/4 cup rice
  15. Make ready 3 cup chicken stock
  16. Make ready 5 spring onions, chopped
Instructions to make Chinese Clay Pot with Chicken, Sausage, and Bacon:
  1. Soak the Chinese bacon for 5-24 hours prior to beginning. Soak the dried mushrooms in warm water ~30 minutes before beginning.
  2. Mix the chicken with all the ingredients except the rice, mushrooms, onions, and stock. Leave to marinade at least 15 minutes.
  3. Meanwhile, put the rice and chicken stock in the cold claypot and place it over medium heat with the lid on. Bring to a boil and immediately reduce the heat to a simmer, then leave the rice to steam for 15 minutes. The rice should be cooked, with little holes in the flat surface.
  4. Also meanwhile, heat oil in a wok and stir-fry the marinated chicken meat for 1 minute. Add the mushroom slices.
  5. Spread the chicken mixture and sauce all over the top of the rice, and put the lid on. Continue to steam over low heat for another 15 minutes, or until the chicken is white and cooked through and the rice is ready. Give it a few stirs and sprinkle the spring onions over the top, and serve piping hot.
  6. Recipe adapted from almostbourdain.com

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