Chicken and Chinese Sausage Rice Hot Pot

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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!

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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.

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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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Great flavors in this dish, warms you from the inside out on cold wintry days. My mom used to make a similar dish when I was growing up and this is every bit as tasty.