Categories: Chinese

Ingredients

• 3 chicken thighs, boned, 1/2 inch dice, w/skin
• 1 Tbs dark soy sauce
• 1/2 Tbs sugar
• 1/2 Tbs sesame oil
• 1/2 cup scallions, sliced
• 1/2 Tbs cornstarch
• 1 Tbs minced ginger
• 1 lap chong, 1/4 inch disks
• 3 cups long grain rice, washed and drained
• 1 teasp salt
• 1 Tbs peanut oil
• 6 cups chicken stock

Directions

1. Combine chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes

2. In clay pot, combine the rice, salt and oil.

3. On high heat, saute briefly then add stock to Fuji. Bring to boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice.

4. Add the chicken mixture, cover and cook in a preheated 350 degree oven for 12 to 15 minutes.

5. Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low.

6. Cook for an additional 10 minutes, then turn heat off.

7. Let stand for 5 minutes before serving

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