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This is a truly comforting and joyful one-pot meal. Savoury chicken, sweet Chinese sausage, and earthy shiitake mushrooms are steamed with fluffy rice until all the flavours have melded together beautifully. It's a perfect, easy-to-make midweek dinner.
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Marinate chicken with soy sauces, sesame oil, and cornflour. Soak dried shiitake mushrooms and reserve the liquid. → In a wok, gently fry Chinese sausage, then add the marinated chicken and cook until it changes color. → Add garlic, ginger, shiitake mushrooms, and deglaze with Shaoxing wine. Stir in rice until well-coated. → Transfer the mixture to a claypot, add chicken stock and reserved mushroom liquid, and bring to a simmer. → Cover and steam on very low heat for 30 minutes. Garnish with sesame oil and spring onions before serving.
Marinate chicken with soy sauces, sesame oil, and cornflour. Soak dried shiitake mushrooms and reserve the liquid. → In a wok, gently fry Chinese sausage, then add the marinated chicken and cook until it changes color. → Add garlic, ginger, shiitake mushrooms, and deglaze with Shaoxing wine. Stir in rice until well-coated. → Transfer the mixture to a claypot, add chicken stock and reserved mushroom liquid, and bring to a simmer. → Cover and steam on very low heat for 30 minutes. Garnish with sesame oil and spring onions before serving.
This is a truly comforting and joyful one-pot meal. Savoury chicken, sweet Chinese sausage, and earthy shiitake mushrooms are steamed with fluffy rice until all the flavours have melded together beautifully. It's a perfect, easy-to-make midweek dinner.
In a bowl, combine the cut chicken thighs with soy sauce, dark sweet soy sauce, a dash of sesame oil, and cornflour. Mix thoroughly to coat the chicken. Set aside to marinate for at least 30 minutes if you have time.
Soak the dried shiitake mushrooms in warm water for about 30 minutes until they are fully rehydrated and soft. Squeeze out the excess water, remove and discard the tough stems, and slice the mushroom caps in half. Reserve about 1/2 cup of the mushroom soaking liquid, making sure to strain it to remove any sediment.
Heat a little vegetable oil in a wok or a large frying pan over a gentle, medium-low heat.
Add the sliced Chinese sausage to the wok and stir-fry for a few moments to render some of the fat and release its flavor.
Push the sausage to one side of the wok and add the marinated chicken. Spread the chicken out in a single layer and cook gently, stirring occasionally, until it just starts to change color. You're not looking for a hard sear.
If you don't have a claypot, you can use a heavy-based saucepan or a Dutch oven with a tight-fitting lid. The key is to have a pot that distributes heat evenly.
The cooking process relies on gentle steaming, so it's crucial to maintain a very low heat throughout the final 30-minute cooking stage to prevent the bottom from burning.
For an alcohol-free alternative to Shaoxing wine, you can use apple juice.
This dish is perfect for serving directly at the table, creating a wonderful communal dining experience.
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