Clay Pot Rice Recipe #shorts

Clay Pot Rice Recipe #shorts
Original Full Length Video: https://youtu.be/KetZjBiLKYQ

Cheater Clay Pot Chicken Rice In A Rice Cooker - 煲仔饭, Bao Zai Fan
One of my favourite meals in Hong Kong is at the night market stalls that sell Clay Pot Rice - but this basic dish, basic idea for a dish of rice, protein, and vegetables cooked together in the same pot appears in kitchens across Asia.
Today's recipe video is linked back to a video we first released in 2009 - that we shot in 2008 in Hong Kong.
Clay Pot Rice... except today we make it in Toronto, in a rice cooker, with modified ingredients:
Eating Clay Pot Rice in Hong Kong: https://youtu.be/5GeIQJMlj3g

Ingredients
4 dried shitake mushrooms - soaked in hot water
4 chicken thighs, cut into roughly 1” pieces
2 mL (½ tsp) XO sauce
15 mL (1 Tbsp) finely grated ginger
30 mL (2 Tbsp) soy sauce
5 mL (1 tsp) oyster sauce
5 mL (1 tsp) sesame oil
5 mL (1 tsp) cornstarch
60 mL (¼ cup) Chinese Shaoxing cooking wine
2 garlic cloves, minced
250 mL (1 cup) jasmine rice
250 mL (1 cup) chicken stock
2 Chinese lap cheong sausages, sliced
250 mL (1 cup) frozen soy beans, optional
250 mL (1 cup) cut up broccoli florets, optional (any greens like bok choy, etc)
Sliced green onions, to serve

Method:
Combine the chicken, XO sauce, soy sauce, oyster sauce, ginger, cornstarch, sesame oil and wine.
Set this chicken mixture in the fridge for 20-30 minutes, if you have the time.

In a rice cooker, combine the chicken mixture, rice, chicken stock, garlic, and sliced sausage.
Mix it together, put on the lid, and let it cook.
When the cooking cycle is complete, add the frozen soy, and other vegetables, replace the lid and let it ‘cook’ on the keep warm cycle.
Serve with sliced green onions.

If you are doing this in a regular pot or Dutch oven:
Cover and place over a high heat and bring to a simmer.
Once simmering, lower the heat and cook gently for 20 minutes.
Add the frozen / fresh veggies and cook another 10 minutes; or until the liquid has been absorbed and the rice is tender.

XO Sauce - this is a spicy sauce invented in Hong Kong sometime in the 1980s, so relatively recent. It's not smooth, it contains fairly large chunks of spices and other ingredients; such as: dried scallop, dried shrimp, hot red chilli pepper, garlic, ham, oil, soy sauce, fish sauce, dried mushrooms. This brings a deep rich umami flavour to dishes.
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