This dish has all my favorite Chinese flavors. I used a spicy soy sausage instead of the real thing, and thought it added a great zing.
Chinese no clay pot chicken casserole (from TheKitchn blog)
1/4 cup soy sauce
1 1/2 teasoons sugar
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
2 boneless chicken breasts, about 1 pound, cut into 1/2″ cubes
3 scallions, roughly chopped, plus extra to serve
3 garlic cloves, minced
1″ piece fresh ginger, roughly grated
2 ounces spicy soy sausage, cut into 1/4″ cubes
10 ounces fresh shiitake mushrooms, thinly sliced
1 tablespoon canola or peanut oil
2 cups Chinese long grain rice
1 teaspoon salt
4 cups chicken stock
Heat the oven to 350 degrees F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic, and ginger, and toss so that they are coated with the liquid. Place this mixture in the refrigerator and let marinate for at least 15 minutes while you cook the mushrooms.
Place a 3-quart Dutch oven over medium high heat on the stove. When it is hot, add the sausage and brown. Add the mushrooms. Let the mushrooms cook, without stirring them, for 5 minutes, then flip them over and cook for another 3 minutes.
Add 1 tablespoon oil to the pot, and saute the rice briefly to develop some toasty flavor, then add the salt and the chicken mixture from the fridge. Pour in the stock. Bring to a boil. Turn off the heat, cover with a lid and bake for 45 minutes. Make sure to taste the rice for doneness before taking it out of the oven.
Let stand 5 minutes, covered, before serving. Stir up the rice before serving, as the chicken and mushrooms will have risen to the top during the baking.
Garnish with chopped scallions. Makes 6 servings.