Ingredients Jump to Instructions ↓

  1. 2 Dried black mushrooms

  2. 1 tablespoon 15ml Soy sauce

  3. 1 teaspoon 5ml Cornstarch

  4. 6 oz 170g Boneless skinless chicken breasts - thinly sliced

  5. 2 cups 474ml Chicken stock

  6. 1 cup 160g / 5.6oz Long-grain rice

  7. 2 Thin slices peeled ginger - (quarter size)

  8. 1 Chinese sausage - (abt 1 1/2 oz) - sliced thin on bias

  9. 2 oz 56g Preserved pork - thinly sliced

  10. 1 tablespoon 15ml Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350 degrees. Pour enough warm water over the mushrooms in a small bowl to cover them completely. Let stand until softened, about 20 minutes. Drain, discard the stems and slice the caps thinly. Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl. Add the chicken and toss gently until coated. Let stand 10 minutes. Heat a 1-quart clay pot or flameproof dish over medium-heat until hot. Pour in the stock and bring it to a boil. Add the mushrooms, rice, chicken, ginger, sausage and pork. Stir to combine. Cover the clay pot and transfer it to the pre-heated oven. Bake for 25 minutes or until liquid is absorbed and a light crust forms on the bottom of the rice. Scatter the cilantro over the top and serve right from the clay pot. This recipe yields 4 servings.


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