Cantonese clay pot rice from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World by Martin Yan

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Notes about this recipe

  • chawkins on February 06, 2013

    Instead of the boneless skinless chicken breasts, I used about 2 lbs of bone-in skin-on sliced drumsticks. I skipped the preserved pork and doubled up on the Chinese sausage. The rice was a tad mushy for my taste but that was probably because I introduced extra water when I rinsed the rice before cooking. Should have either reduced the chicken broth added or baked uncovered for the last few minutes of the cooking time.

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