Cantonese Clay Pot Rice Recipe

• 2 x dry black mushrooms
• 1 Tbsp. soy sauce
• 1 tsp cornstarch
• 6 ounce boneless skinless chicken breasts thinly sliced (or possibly boneless skinless chicken thighs)
• 2 c. chicken stock (or possibly canned chicken broth)
• 1 c. long-grain rice
• 2 x thin slices peeled ginger - (quarter size)
• 1 x Chinese sausage - (abt 1 1/2 ounce) sliced thin on bias
• 2 ounce preserved pork thinly sliced (or possibly smoked Canadian bacon)
• 1 Tbsp. minced cilantro

1. Preheat oven to 350 degrees.
2. Pour sufficient hot water over the mushrooms in a small bowl to cover them completely.
3. Let stand till softened, about 20 min.
4. Drain, throw away the stems and slice the caps thinly.
5. Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl.
6. Add in the chicken and toss gently till coated.
7. Let stand 10 min.
8. Heat a 1-qt clay pot or possibly flameproof dish over medium-heat till warm.
9. Pour in the stock and bring it to a boil.
10. Add in the mushrooms, rice, chicken, ginger, sausage and pork.
11. Stir to combine.
12. Cover the clay pot and transfer it to the pre-heated oven.
13. Bake for 25 min or possibly till liquid is absorbed and a light crust forms on the bottom of the rice.
14. Scatter the cilantro over the top and serve right from the clay pot.
15. This recipe yields 4 servings.

black mushrooms, soy sauce, cornstarch, chicken breasts, chicken stock, longgrain rice, thin, pork, cilantro

Taken from cookeatshare.com/recipes/cantonese-clay-pot-rice-99108 (may not work)