Clay Pot Rice

Wash the rice three times, massaging the grains, draining, and using fresh water each round. Soak the rice in boiling water for 10 minutes to speed up cooking.

Rinse the Chinese sausage in boiling water to remove any debris. Rehydrate the dried shiitake mushrooms in boiling water for about 10 minutes, until soft enough to cut.

Cut the bone-in chicken thigh into small 1–2 inch pieces by first splitting down the middle. Cut the chicken breast in half, then into thick half-inch slices.

Rinse the cut chicken pieces with water while gently swirling, removing any bone shards that sink to the bottom. Transfer the cleaned pieces to a colander to drain.

Remove and discard the stems from the rehydrated mushrooms, then cut into thirds (halve or cut smaller if needed). Squeeze out the excess water.

Finely mince the shallot by slicing thinly and chopping into small pieces. Mince the ginger the same way. Dice the scallions separately, using clean tools to avoid cross-contamination.

Pat the chicken dry with paper towels and combine the thigh and breast pieces. In a separate bowl, mix the soy sauce, oyster sauce, salt, sugar, cornstarch, water, cooking wine, and white pepper. Add the chicken and stir until evenly coated, then mix in the minced shallot and ginger.

Coat the shiitake mushrooms with oyster sauce, sugar, and cornstarch until evenly covered. In a separate bowl, mix the serving sauce ingredients (oyster sauce, soy sauce, tamari soy sauce, and sugar) and set aside for later.

Use a gas stove for clay pot cooking (electric stoves require spacing). Add the soaked rice to the pot, discarding the soaking liquid. Mix in 1 tsp oil to loosen the rice and help develop the crust. Add 11 oz boiling water, cover, and heat on medium. Never use high heat with a clay pot.

While the rice cooks, mix 1 tbsp oil and the sesame oil into the marinating chicken. When the water nearly boils, uncover and spread the rice evenly. Once the rice absorbs the water, layer the Chinese sausage on each side, arrange the chicken in a single layer, then spread the mushrooms on top. Turn the heat to low and cook 5–10 minutes until crackling sounds emerge.

When the crackling begins, turn the heat to medium. Using heat-proof mitts or a towel, firmly grip the pot handles and tilt the pot sideways toward the heat (or gas flame) without removing the lid. Scorch that side evenly for about 2 minutes, then rotate the pot and repeat on the other side.

Turn the heat back to low and spoon 2 tbsp oil around the edge of the lid so it seeps down into the pot (lard is optional for extra aroma). Cook on low 2 more minutes until the crackling resumes, then repeat the scorching on both sides for another 2 minutes each. Add an extra minute per side for maximum crispiness if desired, and adjust timing for smaller pots to avoid burning.

Remove the lid and take in the aroma. Scatter the diced scallions on top, then turn off the heat (the pot stays hot). Serve in the clay pot and warn guests that it is extremely hot.

Cut the Chinese sausage links at the table or on the kitchen counter, then arrange them back on top. Serve the sauce separately — pour some into the pot and keep the rest in a bowl for individual portions.