Food Network: Chicken and Chinese Sausage Rice Hot Pot

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Chicken and Chinese Sausage Rice Hot Pot
Copyright, 2000, Ming Tsai, All Rights Reserved

Ingredients
3 chicken thighs, boned, 1/2-inch dice, with the
skin
1 tablespoon dark soy sauce
1/2 tablespoon sugar
1/2 tablespoon sesame oil
1/2 cup sliced scallions
1/2 tablespoon cornstarch
1 tablespoon minced ginger
1 lapchang (Chinese sausage), 1/4-inch disks
3 cups Chinese long grain rice, washed until water is clear, drained
1 teaspoon salt

1 tablespoon peanut oil
6 cups chicken stock

Directions
Combine the chicken, soy, sugar, sesame oil,
scallions, cornstarch, ginger and sausage and let marinate refrigerated for at
least 15 minutes.

In a clay pot (or saucepan), combine the rice, salt and oil. On high heat, saute
briefly then add the stock to Fuji (1 1/4 inches above the rice). Bring to a boil
then reduce to medium heat and simmer until the stock has evaporated to the level
of the rice. Add the chicken mixture, cover and cook in a preheated 350 degree F
oven for 12 to 15 minutes. Stir well, cover, turn heat on high for only 1 minute
then reduce heat to very low. Cook for an additional 10 minutes, then turn heat

off. Let stand 5 minutes before serving.

Plating: Serve rice pot family style with rice bowls and chopsticks.

Wine Suggestion: Percy McCoy Vineyards, Sonoma County, Chardonnay