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
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By iulilia_12695195
Jersey City, NJ
on February 27, 2010
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Ever since I've started making this recipe, I've always experienced rave reviews. The recipe doesn't specify that the rice be cooked/uncooked when first making it, so I've always used cooked rice and then baked that -- for a sort of sticky rice consistency that's quite enjoyable!
By hulk252_11137230
Baltimore, MD
on June 02, 2009
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I cooked this recipe for my wife. She told me it was the BEST recipe I have cooked to date and was better than our favorite chinese restaurant. This is by far my favorite recipe off of foodtv.com so far.
By pgood33605_1361196
Brandon, FL
on September 21, 2008
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This was on of the most aromatic and fun recipies I've done thus far. I love Ming, and if you enjoy ginger you will really enjoy the flavors in this recipe. I've made this particular receipe 4 times now and I love it more each time. I like playing with the ginger and I've even added garlic to my version. Try it in it's original form first. As a side with this dish I have boc choi and a little rice wine for a truly great experience.
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