Clay Pot Chicken & Rice

My fascination with Asian cuisine continues. This is a simple recipe that I came up with. Not Chinese, not Malaysian… you can add anything you like to it.
Clay Pot Chicken & Rice

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient — Preparation Method
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2 cups arborio rice
4 each sausage link — Chinese sweet (aka lap cheung) about 6 – 8 oz total
2 each green onion — coarsely chopped
14 ounces chicken broth — 1 can
6 each mushroom pieces — Any mushroom
2 each chicken breast

Soak the rice in a bowl of water for about 1/2 hour until it expands. Rinse and set aside.

Marinate any type of boneless/skinless chicken in soy sauce for about 1/2 hour.

Soak your clay pot in water for about 1/2 hour

Slice the sausages diagonally & saute in a frying pan unti browned. Remove and pat dry to remove most of the oil.

Coarsely chop the green onion & any type of mushroom. You can use black mushrrom if you can find it (be sure to rehydrate for about 1/2 first)

Combine, rice, onion, mushroom, sausage, & chicken in clap pot. Mix well to evenly distribute the contents. Add 1 can of chicken broth.

Cook on middle rack of 400F oven for about 1 hour. Rice should have a nice sticky consistency.

Serve with fresh chopped cilantro on top.

Description: “A savory Asian dish that feeds 4.
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Per Serving (excluding unknown items): 734 Calories; 25g Fat (32.1% calories from fat); 43g Protein; 78g Carbohydrate; 1g Dietary Fiber; 112mg Cholesterol; 614mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 Fat.