Carole Yu’s Claypot Chicken Rice with Lap Cheong and Shiitake Mushroom – CUCKOO Canada

Ingredients

• 8 small dried shiitake mushrooms, rehydrated and halved *(approximately 1/2 cup of mushrooms)
• 10 oz boneless chicken thighs, cut into 1 inch cubes
• 3 cloves garlic, finely chopped and divided (half to marinate chicken, half to stir-fry into meats)
• 1 tbsp cornstarch
• 1 tbsp light soy sauce or regular soy sauce
• 2 tsp oyster sauce
• 1 tsp dark soy sauce
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1 tbsp Shaoxing wine or dry sherry (for marinating chicken)
• 3 Chinese lap cheong sausages, sliced diagonally into 1/4-inch slices
• 1/4 cup Shaoxing wine or dry sherry (for deglazing pan)
• 2 tbsp vegetable oil, I use canola, avocado, or grapeseed, divided (half to stir-fry veggies, half to stirfry meat)
• 2 tbsp ginger, slivered and divided (half to stir-fry with vegetables, half to mix with rice)
• 2 scallions, finely chopped (green and white parts separated) whites to stir-fry with vegetables, greens to garnish
• 1 large shallot, slivered
• 7 water chestnuts, drained and sliced into quarter-sized circles (approximately 1/3 cup)
• 1 cup jasmine rice, washed until water is almost clear
• 1 cup chicken broth
• 1/4 cup reserved mushroom soaking water