Recipe of Speedy Chinese Clay Pot with Chicken, Sausage, and Bacon

Chinese Clay Pot with Chicken, Sausage, and Bacon.

Chinese Clay Pot with Chicken, Sausage, and Bacon

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, chinese clay pot with chicken, sausage, and bacon. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chinese Clay Pot with Chicken, Sausage, and Bacon is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes delicious. Chinese Clay Pot with Chicken, Sausage, and Bacon is something which I have loved my whole life. They're fine and they look wonderful.

To begin 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:

{Make ready 4 of chicken thighs, cut to bite-sized pieces.
{Make ready 2 of Chinese sausages.
{Prepare 8 of inches Chinese bacon.
{Make ready 2 clove of of garlic, chopped.
{Make ready 1 of inch ginger, minced.
{Take 4 1/2 tbsp of soy sauce.
{Get 3 tbsp of rice wine.
{Take 3 tbsp of oyster sauce.
{Take 1 tsp of salt.
{Prepare 1/2 tsp of pepper.
{Get 1 1/2 tbsp of brown sugar.
{Make ready 1 1/2 tsp of cornstarch.
{Prepare 8 of dried shiitake mushrooms, chopped.
{Take 3 1/4 cup of rice.
{Make ready 3 cup of chicken stock.
{Make ready 5 of spring onions, chopped.

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.

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