Step-by-Step Guide to Make Award-winning Chinese Clay Pot with Chicken, Sausage, and Bacon

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Prepare Ultimate Chinese Clay Pot with Chicken, Sausage, and Bacon. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chinese Clay Pot with Chicken, Sausage, and Bacon, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese Clay Pot with Chicken, Sausage, and Bacon delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chinese Clay Pot with Chicken, Sausage, and Bacon is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first 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 can achieve it.

Ingredients and spices that need to be Prepare to make Chinese Clay Pot with Chicken, Sausage, and Bacon:

1. 4 chicken thighs, cut to bite-sized pieces
2. 2 Chinese sausages
3. 8 inches Chinese bacon
4. 2 clove of garlic, chopped
5. 1 inch ginger, minced
6. 4 1/2 tbsp soy sauce
7. 3 tbsp rice wine
8. 3 tbsp oyster sauce
9. 1 tsp salt
10. 1/2 tsp pepper
11. 1 1/2 tbsp brown sugar
12. 1 1/2 tsp cornstarch
13. 8 dried shiitake mushrooms, chopped
14. 3 1/4 cup rice
15. 3 cup chicken stock
16. 5 spring onions, chopped

Steps to make to make Chinese Clay Pot with Chicken, Sausage, and Bacon

1. Soak the Chinese bacon for 5-24 hours prior to beginning. Soak the dried mushrooms in warm water ~30 minutes before beginning.
2. Mix the chicken with all the ingredients except the rice, mushrooms, onions, and stock. Leave to marinade at least 15 minutes.
3. 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.
4. Also meanwhile, heat oil in a wok and stir-fry the marinated chicken meat for 1 minute. Add the mushroom slices.
5. 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.
6. Recipe adapted from almostbourdain.com

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