Claypot Chicken and Rice

I love rice and I love being able to use my rice cooker, which I don't get to do often enough! This is a recipe that has been hanging about for ages with the Chinese sausage sitting in my freezer, so I finally thought I should try it out. Now, I decided that I don't really like the flavour of the Chinese sausage but the dish as a whole was really tasty. I'm not really sure what to do with the rest of my Chinese sausage that will disguise its flavour, so if anyone has any ideas please let me know!



Claypot Chicken and Rice (from Soy and Pepper)
(Serves 4)

4 portions cooked rice, cooled
4 chicken thighs, skinless and boneless, cut into bite-sized pieces
2 stalks spring onion, chopped and separate the white and green parts
6 dried shitake mushrooms, soaked in warm water for 15 mins and thinly sliced
1 Chinese sausage, sliced

Seasoning for chicken

1 tbsp light soy sauce
1 tbsp Chinese rice wine
1/2 tsp cornflour
1/2 tsp sugar
1/4 teaspoon sesame oil
Dash of white pepper

Seasoning for rice

2 tsp oil
3 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp sesame oil
1 tsp chilli oil (optional)

Marinate the chicken pieces and set aside for 30 minutes.

Heat some oil in a large pan or wok and stir fry the white parts of the spring onions, chicken, Chinese sausage and mushrooms for a few minutes until the chicken turns white and is almost cooked. Set aside.

Add the cooked rice, chicken, mushrooms and Chinese sausage back to the wok and pour in the rice seasoning and green parts of the spring onions. Mix well over medium heat and then transfer to a rice cooker. Let the rice mixture sit on 'Keep Warm' or 'Low' setting for 15-20 minutes for the flavours to mix thoroughly. Garnish with chopped spring onions, coriander and serve.