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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 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
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