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

Name: 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) (reserve 1/4 cup mushroom soaking water to cook rice); 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; ¼ tsp salt; ½ tsp black pepper; ½ tsp sugar; ½ 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

www.cuckooamerica.ca

This easy adaptation of traditional Claypot Chicken Rice features savory chicken, aromatic rice, and a mix of chewy lap cheong sausage, savory and juicy shiitake mushrooms, and crunchy water...

View full recipe on www.cuckooamerica.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuckooamerica.ca.

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Ingredients

8 small dried shiitake mushrooms rehydrated and halved *(approximately 1/2 cup of mushrooms) (reserve 1/4 cup mushroom soaking water to cook rice)
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
¼ tsp salt
½ tsp black pepper
½ tsp sugar
½ 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