| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1036 |
| Total Fat | 36 g |
| Saturated Fat | 9 g |
| Carbohydrates | 128 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 157 mg |
| Sodium | 1489 mg |
Reviews
I make this in my rice cooker. Easy and delicious!
Used purple rice and put everything in the rice cooker bc I didn’t have the patience for the oven. Came out really good considering I had no idea how long it should cook
Thank you for this fabulously delicious recipe. My entire family enjoyed it and asked me to make this again soon. I made it exactly as the recipe states. I was thrilled to stumble on Chinese sausage at Trader Joe’s. This recipe is a great dish served with Chinese vegetables. A bonus is that it is easy to make and does not take too long.
I love this rice dish. I didn’t have any Chinese sausage around so I just made it with chicken still tasted great.
Love it, love it, love it,… this is the best recipe. Every time I make it, I’m sad when it’s all gone. Every one I introduce to it simply loves it.
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!
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.
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.
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.