Chicken Pot Rice
With Shiitake Mushroom and Two Sausages

The chicken is flavoured by the salty sausages. The shiitake mushrooms bring a woodsy taste to the pot rice.   

Prep Time    20 minutes
Cooking Time    25 minutes plus 10 minutes stand time

Serves 2

 1    Boneless Chicken Thigh, skin on.
1                 Pork Sausage
1        Pork Liver Sausage
2         cups        Jasmine Rice
3         cups        Water and Shiitake Mushroom Water (See Step 2)
2    Dried Shiitake Mushrooms, soaked in cold water for ½ hour or until softened
1         tbsp        Chopped Spring Onion

Marinade for Shiitake Mushrooms
1/8      tsp    Sesame Oil
½        tsp        Sugar
1         tbsp        HsaoHsin Cooking Wine

Marinade for  Chicken
1         tbsp        Light Soy Sauce
½        tsp        Sugar
1         tbsp        HsaoHsin Cooking Wine
½        tbsp    Ginger Cooking Wine
1/4      tsp    Sesame Oil
1        clove    Garlic, minced

Sauce
2         tbsp        Light Soy Sauce
½        tsp        Sugar
2         tbsp    Corn Oil

1.  Fill a wok with 2 inches of water. Turn stove on and bring to a boil. Put sausage in hot water for 2 minutes. Drain and cut sausage into several 1/4 inch pieces.   
2.  Squeeze off excess water from Shiitake mushrooms. Skim and save the top part of the mushroom water and use it to cook rice. Cut mushrooms into 1/4 in. strips. Marinate Shiitake mushrooms in a mixing bowl. Set aside.
3.  Cut  three 2 inches long slits across the chicken thigh. Marinate chicken.
4.  Put rice, water and mushroom water in a ceramic pot (donabe). Turn stove on medium high. Bring rice and liquid to a boil. Cook for 10 minutes or until rice has absorbed almost all of the liquid in the pot and has formed a soft bed in the donabe. The rice is now ready for the chicken and other ingredients.
5.  Lower heat to medium low. Add chicken, sausages, and mushrooms to the pot. Cover donabe and steam for 10 minutes. Garnish with spring onion. Cover donabe and let stand for 10 minutes before serving.
6.  Heat oil and then add soy sauce together to make a dipping sauce for the pot rice.

Lotus Root
With Sun Dried Scallop and Sausage

The lotus root will become tender and crunchy after it is steamed.  Salty sun dried scallop and Chinese pork sausage wonderfully help to flavour the lotus root.

Prep Time    10 minutes
Cooking Time    15 minutes

Serves 2

2             Large Sun Dried Scallop
1            Chinese Pork Sausage
1    Lotus Root, peeled and shredded
1        tbsp    Spring Onion, shredded    

Marinade
1        tsp        Ginger Cooking Wine
1/4     tsp    White Pepper
1        tsp    Cornstarch


1.  Soak sun dried scallop in cold water for an hour. Drain and put into a small heat-proof dish. Add ginger cooking wine and steam over Medium High heat for 15 minutes. Shred and set aside.
2.  Fill a wok with 2 inches of water. Turn stove on high and bring to a boil. Put in sausage and cook for 2 minutes. Drain and cut sausage at an angle into several 1/4 inch pieces.   
3.  In a mixing bowl, mix all ingredients and the remaining marinade together. Pour ingredients into a heat proof dish.
4.  Make boiling water using a wok. When water is boiled, place dish on a steam rack in center of wok.
5.  Cover wok and steam for 15 minutes over Medium High heat. Garnish with spring onion and serve immediately.

Prep Time        5 minutes
Cooking Time        7 minutes

Serves 1 - 2

8      oz.        Salmon Fillet (skin-on, boneless)
2      slices        Ginger, shredded
1        Spring Onion, shredded. Divided into 2 parts.

Sauce
3       tbsp        Corn oil or Peanut Oil
1-½  tbsp        Soy Sauce



1.  Turn stove on medium high and begin making a wok of boiling water. Water should start boiling in about 7 to 10 minutes.
2.  Place salmon fillet on a heat-proof dish, skin side down.
3.  Add the shredded ginger and one-third of the spring onion on top of the salmon fillet.
4.  When water is boiled, cover wok and steam the salmon fillet over medium high heat for 7 minutes.
5.  At about 1½  minutes before the salmon finishes steaming, pour corn oil or peanut oil into a small saucepan and cook over medium high heat for about 1 minute or until oil is sizzling hot. Turn off stove.
6.  At the 7 minute mark, turn off stove and open wok cover. Drain off any excess liquid. Then add the remaining spring onion on top of the salmon fillet.
7.  Pour the hot oil and then soy sauce over the ginger, spring onion and salmon fillet.
8.  Serve hot with steamed rice.