Claypot Rice with Chicken and Lap Cheong

After making "Claypot" Chicken in a wok I wanted to compare it with a dish actually made in the claypot. If you have an unglazed claypot sitting around (we were given one as a potato pot about 20 years ago and have hardly used it) just remember to soak it for 30 minutes or so before using. Also remember not to put it straight into a hot oven as it needs to heat slowly so either put it into a cold oven and then heat or put over a low heat on the stove top until warm then increase the heat. Also remember when you remove it from the heat don't put it straight onto a cold surface or it will crack, place it onto a pot mit or tea towel. Other than those rules just give it a go as it does give the food a unique flavour.
For this recipe, which I found on the internet (and there are many out there), you marinate some chicken thighs in cornflour, chinese cooking wine, dark soy sauce, light soy sauce, sesame oil, salt and pepper. You then use a wok to fry some garlic and ginger, add in the chicken, some dried shiitake mushrooms (which need to first be rehydrated in hot water and sliced), sliced Lap Cheong and white rice. When all the ingredients have had time to combine flavours add in some light soy sauce and sesame oil.
Place the ingredients in the clay pot add in water, cover with lid and cook over a low heat for 1 hour, stirring occasionally. Add some Asian vegetables and cook for a further 10 minutes. Serve drizzled with dark soy sauce and sesame oil.
The flavours were nice but no nicer than the easy wok version I had made previously. The rice did overcook a little on the bottom depsite having used a heat diffuser plate. A heat diffuser is a metal plate that you place over your hot plate or gas ring, it diffuses the heat so that it is evenly distributed across the bottom of the pan. It is fantastic if you have a dish that needs simmering on low for long periods of time as it helps eliminate burnt spots and it also allows you to use claypots and tagines safely on your stove top.
Lap Cheong is a dried Chinese sausage which you can buy in the Asian section of many supermarkets. It has an odd flavour and is very fatty. You don't need to use a lot of it and it can be fried or simply steamed with the rice and gives a unique flavour to the dish. It is not nice to eat on its own!
Dried Shiitake mushrooms can often be found in the Asian section of supermarkets. Otherwise they they can be found in Asian Supermarkets. They have a rich flavour and are very meaty. They hold their shape well during cooking. Once again you do not need a lot of them. I actually strained the water I had used to soak the mushrooms and used it rather than fresh water in this dish.
Rating 6 out of 10.