Rice cooked directly in a clay pot with marinated chicken, Chinese sausage and mushroom until a golden crust forms on the bottom, finished with a savoury dark soy drizzle. A one-pot Cantonese winter favourite, served bubbling at the table.
Soak the mushrooms
Cover the dried shiitake mushrooms with hot water and soak for twenty minutes until softened, then drain, reserving the liquid, and slice.
20 minMarinate the chicken
Toss the chicken pieces with the light soy sauce, dark soy sauce, cornstarch and sesame oil, and let it marinate for fifteen minutes.
15 minStart the rice
Brush the inside of a clay pot or heavy pot with the oil, add the rinsed rice and the water or reserved mushroom liquid, and bring to a boil over high heat uncovered.
Layer and cover
Once boiling, arrange the marinated chicken, sausage and mushroom over the rice, cover with a tight lid, and reduce the heat to low.
Steam the rice
Cook covered over low heat for eighteen minutes without lifting the lid, until the rice is tender and a crust has formed on the bottom.
Rest off the heat
Turn off the heat and let the pot rest, still covered, for five minutes so the crust sets properly.
5 minFinish and serve
Mix the dark soy sauce and sugar for the drizzle, pour it over the rice, scatter with spring onion, and serve straight from the pot.
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