Asian Recipes - Cantonese Clay Pot Rice Recipe

Ingredients

• 3 boneless chicken thighs, cut into 3 pieces each

• 4 cups/1 L long grain white rice

• 4 dried Chinese black mushrooms

• 8 dried lily flowers

• 2 cups/500 ml chicken stock (or 2 cups/500 ml liquid from the soaking mushrooms and lily flowers)

• 1 cup/250 ml water

• 1 tbsp/15 ml ginger, minced

• 2 tsp/10 ml Chinese wine, or whiskey

• 2 tsp/10 ml oyster sauce

• 1 tsp/5 ml sesame oil

• 2 tsp/10 ml cornstarch

• 2 green onions, white part only, sliced finely

• White pepper, pinch

Serves 4

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Method:

1. Soak the rice in water (enough to cover) for 4 hours or overnight.

2. Combine the seasoning ingredients. Marinate the chicken pieces in the seasoning for at least 1 hour. Meanwhile, prepare all the remaining ingredients and have at hand.

3. Soak the Chinese mushrooms in 2 cups/500 ml very hot water for 15 to 20 minutes. Drain well. Trim off the stems and discard. Cut the caps in half.

4. Soak lily flowers in 1 cup/250 ml very hot water for 15 minutes. Drain. Drain the rice and place it in a heavy-bottomed pan. Add the stock and the water and then the mushrooms, lily flowers and chicken.

5. Cover and bring to a boil over high heat. Lower the heat to medium-low and continue to cook the rice without opening the lid for 20 minutes or until done. (You can open the lid to check on the rice after the 20 minutes.)