Clay Pot Rice with Chinese Sausage

Instructions

1. Prepare the rice
   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well and place in a clay pot. Add chicken broth and let it soak for 20 minutes.
2. Marinate the chicken
   While the rice soaks, combine the chicken pieces with 1 teaspoon of soy sauce, 1 teaspoon of Shaoxing wine, and a dash of white pepper. Let it marinate while you prepare the other ingredients.
3. Cook the rice
   Place the clay pot with rice and broth over medium heat. Bring to a boil, then reduce heat to low and simmer covered for about 10 minutes until the rice is partially cooked.
4. Add the toppings
   Carefully remove the lid and place the sliced Chinese sausages, marinated chicken, shiitake mushrooms, and soaked dried shrimp (if using) on top of the partially cooked rice. Do not stir. Replace the lid and continue cooking on low heat for another 10-15 minutes.
5. Prepare the sauce
   While the rice continues to cook, make the sauce by mixing the remaining soy sauce, oyster sauce, sesame oil, and the rest of the Shaoxing wine in a small bowl.
6. Finish the dish
   When the rice is fully cooked and the toppings are heated through, drizzle the sauce evenly over the ingredients. Cover again and cook for an additional 2-3 minutes to let the flavors meld.
7. Create the crispy rice crust
   For the signature crispy rice crust, turn the heat to medium-high for the last 2-3 minutes of cooking. Listen for a gentle crackling sound, which indicates the rice at the bottom is crisping up. Be careful not to burn it.
8. Serve
   Turn off the heat and garnish with sliced scallions. Serve the clay pot rice directly in the pot, encouraging diners to scrape the crispy rice crust from the bottom. Mix everything together before eating.