Chicken and Chinese Sausage Rice Hot Pot

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 4 servings
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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


  1. Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
  2. 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.
  3. Plating: Serve rice pot family style with rice bowls and chopsticks.

Cook’s Note

Wine Suggestion: Percy McCoy Vineyards, Sonoma County, Chardonnay

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