Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chinese clay pot with chicken, sausage, and bacon. One of my favorites food recipes. For mine, I will make it a 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 meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Chinese Clay Pot with Chicken, Sausage, and Bacon is something that I’ve loved my entire life. They’re nice and they look fantastic.
Quality products from the family company you trust: Johnsonville Sausages. Spread the chicken mixture and sauce all over the top of the rice, and put the lid on. Give it a few stirs and sprinkle the spring onions over the top, and serve piping hot.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 4 chicken thighs, cut to bite-sized pieces
- Make ready 2 Chinese sausages
- Take 8 inches Chinese bacon
- Get 2 clove of garlic, chopped
- Get 1 inch ginger, minced
- Take 4 1/2 tbsp soy sauce
- Make ready 3 tbsp rice wine
- Get 3 tbsp oyster sauce
- Take 1 tsp salt
- Prepare 1/2 tsp pepper
- Get 1 1/2 tbsp brown sugar
- Get 1 1/2 tsp cornstarch
- Prepare 8 dried shiitake mushrooms, chopped
- Get 3 1/4 cup rice
- Get 3 cup chicken stock
- Take 5 spring onions, chopped
Remove from heat and keep aside. When cool enough to handle, discard casing and slice the sausage thinly at a diagonal. Place in small bowl, keep covered and put aside. Add in chicken pieces and stir for a few minutes until chicken turns white.
Steps to make Chinese Clay Pot with Chicken, Sausage, and Bacon:
- Soak the Chinese bacon for 5-24 hours prior to beginning. Soak the dried mushrooms in warm water ~30 minutes before beginning.
- Mix the chicken with all the ingredients except the rice, mushrooms, onions, and stock. Leave to marinade at least 15 minutes.
- 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.
- Also meanwhile, heat oil in a wok and stir-fry the marinated chicken meat for 1 minute. Add the mushroom slices.
- 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.
- Recipe adapted from almostbourdain.com
In a clay pot (or saucepan), combine the rice, salt. Transfer to a platter and set aside. Place the rice and chicken stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. For other similar recipes check out Chicken and mushroom clay pot rice and if you don't have a clay pot, you can use your rice cooker for ribs and rice or just use a normal pot! And now on to the recipe, Okay.
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