Claypot Rice

Ingredients

Jasmine rice

2 cups, rinsed

Chicken thighs

1 pound, boneless and skinless, cut into bite-sized pieces

Chinese sausage

4 ounces, sliced

Shiitake mushrooms

1 cup, sliced

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Dark soy sauce

2 tablespoons

Soy sauce

2 tablespoons

Oyster sauce

1 tablespoon

Chicken broth

3 cups

Green onions

2, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well and set aside.
2. In a large bowl, combine the chicken thighs, Chinese sausage, shiitake mushrooms, minced garlic, minced ginger, dark soy sauce, soy sauce, and oyster sauce. Mix well and let marinate for at least 15 minutes to allow the flavors to meld.
3. Heat a claypot or a large, heavy-bottomed pot over medium heat. Add the marinated meat mixture and cook until the chicken is browned and cooked through, approximately 5-7 minutes.
4. Add the rinsed jasmine rice to the pot and stir to combine with the meat mixture, ensuring the rice is well-coated with the sauces.
5. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is tender and the liquid is fully absorbed.
6. Remove the pot from the heat and let it rest, covered, for an additional 5 minutes to allow the flavors to develop further.
7. Fluff the rice with a fork and season with salt and black pepper to taste. Adjust seasoning as necessary.
8. Garnish with chopped green onions before serving, adding a fresh touch to the dish.