Chicken Rice Hot Pot Sha Bao Fan Recipes

THE BEST CLAY POT CHICKEN RICE (鸡肉煲仔饭)

Steps:

• Rinse rice a few times and drain. Add water and mix. Let the rice soak for 30 minutes.
• Rinse shiitake mushrooms. Place dried shiitake mushrooms in a medium sized bowl and add warm water to cover. Mix a few times so that the mushrooms are coated with water. Set aside and allow to rehydrate for about 20 minutes. (Slice fresh mushroom if you use it instead.)
• Combine chicken, light soy sauce, Shaoxing wine, ginger, sugar, and salt in a large bowl. Mix well. Blend in cornstarch and mix well by hand until chicken is evenly coated. Marinate at room temperature.
• When the shiitake mushrooms turn soft, carefully rinse mushrooms to remove any dirt. Drain and set aside.
• Drain rice and add into a medium sized dutch oven (or clay pot). Add 350 milliliters water. Add Heat over medium high heat. Add 1 teaspoon oil and mix well. Bring to a boil while stirring regularly, just like cooking risotto. Turn to medium heat. Continue to cook and stir, until the water is almost absorbed by the rice, about 5 minutes. Cover and simmer over lowest heat for 10 minutes.
• While simmering the rice, cook the chicken and mushrooms. Add the remaining 1 teaspoon of oil into a nonstick skillet over medium high heat until warm. Add chicken and let it cook for 1 minute without stirring. Place the chicken so that you cook the skin side first, until golden brown. Flip and cook the other side until golden brown, and the chicken is half cooked through. Turn to lowest heat. Transfer the chicken to a plate.
• (Optional) Use a spoon to transfer the extra oil to a small bowl, until just a thin layer of oil remains in the skillet. If you use skinless chicken, skip this step.
• Turn back to medium high heat and add shiitake mushrooms. Stir and cook for 2 minutes. Transfer to a plate and set aside.
• When the rice is ready (the water should be fully absorbed by now), arrange chicken, mushrooms, and Chinese broccoli on top of the rice. Cover and continue to simmer for 18-20 minutes (the longer you simmer, the more crispy the rice on the bottom will be). Be careful - you should move as quickly as you can, so the temperature of the rice won't drop too much.
• While the rice is cooking, mix the oyster sauce with the sugar and garlic in a small bowl.
• When the rice is done, remove from heat and uncover. Drizzle oyster sauce on top immediately, while the rice is hot, and mix everything well with a spatula. I suggest you scrape the rice from the bottom while the pot is still warm. Otherwise, it will be a bit difficult to scoop out.
• Serve hot as a main dish/

CHICKEN & RICE HOT POT - SHA BAO FAN

Steps:

• Slice the chicken into bite size pieces and cut the sausagesin into wafer thin slices. Slice the mushrooms thinly. (if can't find fresh shitake mushrooms use dried ones and soak for 30 min hot water).
• Slice the shallot, heat oil into pan and saute the onion until brown. Discard the shallot and let the oil cool.
• Add 2 tbsp of water to the grated ginger and squeeze out as much liquid as possible. Put this ginger water into a bowl and discard the grated ginger. Add the chicken, sausage, mushrooms, sesame oil and cooled oil, soy sauce, pepper and salt and Chinese 4 spice and marinate for abut 30 minutes.
• Place rice into the earthenware pot and cover with water to come 2cm above the level of the rice. Put onto a medium heat and bring to the boil.
• Turn the heat to very low and add the chicken mixture. DO NOT STIR, but let the chicken mixture sit on top of the rice.
• Cover and cook for about 30min until rice is cooked.
• Serve with a Chinese broccoli.