Martin Yan - Chicken and Chinese Sausage Claypot Rice

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Chicken and Chinese Sausage Claypot Rice

Makes: 4 servings

Ingredients:

2 dried black mushrooms

For the Marinade:
1 Tbsp. soy sauce
1 tsp. cornstarch
1-3/4 cups chicken broth
1 cup long-grain rice
2 chicken wings
2 chicken drumsticks, trimmed
2 thin quarter-sized slices peeled ginger
1 Chinese sausage(about 1-1/2 ounces), thinly sliced on the bias
2 oz. preserved pork or smoked Canadian bacon, thinly sliced
1 Tbsp. chopped cilantro

Cooking:

1. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Let stand until softened, about 20 minutes. Drain, discard the stems and slice the caps thinly.

2. Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl. Add the chicken and toss gently until coated. Let stand 10 minutes.

3. Preheat oven to 350º F.

4. Heat a 1-quart clay pot or flameproof dish over medium-heat until hot. Pour in the stock and bring it to a boil. Add the mushrooms, rice, chicken, ginger, sausage and pork. Stir to combine. Cover the clay pot and transfer it to the pre-heated oven. Bake for 25 minutes or until liquid is absorbed and a light crust forms on the bottom of the rice. Scatter the cilantro over the top and serve right from the clay pot.