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Clay Pot Chicken with Mushroom Rice


Clay Pot Chicken with Mushroom Rice
½ Tablespoon vegetable oil
1 large fresh chili pepper, seeded and coarsely chopped
3 clove fresh garlic, peeled and smashed
5 Tablespoons dark soy sauce
1 Tablespoon granulated sugar
½ pound boneless and skinless chickens breasts, coarsely sliced
5 dried shiitake mushrooms, soaked, stems discarded, water squeezed out, then sliced
2 cups cooked long-grain rice
3 slices fresh ginger, slivered
1 scallion, angle slivered
2 teaspoons sesame oil
3 Tablespoons thin soy sauce
2 Tablespoons Chinese rice wine
1 teaspoon granulated sugar
1 Tablespoon cornstarch

1. Mix vegetable oil, seeded chopped chili pepper, smashed garlic cloves, soy sauce, and sugar, and set this aside.
2. Heat a clay pot, add the vegetable oil and the mushroom slices and stir-fry for one minute, then add the ginger and scallion pieces and the rice and stir until these grains are separated and coated.
3. Then add the chicken and mushroom pieces and stir-fry this for two minutes.
4. Now add the sesame oil, thin soy sauce, rice wine, sugar, and the cornstarch and cover and simmer with half a cup boiling water for twenty minutes.
5. Uncover and stir, and serve from the clay pot.

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