Chicken and Chinese sausage rice hot pot from Food Network by Ming Tsai

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Notes about this recipe

  • chawkins on January 08, 2014

    Could not stop eating this, so good. I did make some changes to the recipe though. I used 4 thighs instead of 3, I cut them into 1" pieces instead of 1/2'', I added 5 reconstituted shiitake mushrooms and an extra link of Chinese sausage, but I halved the amount of rice used. I also used the chicken thigh bones to make a chicken stock and used that and the mushroom soaking liquid to cook the rice. Don't have a clay pot big enough for everything, so I used a Dutch oven. Because I cut the chicken in larger pieces, they were not done after 15 minutes in the oven, so I left it in the oven for an extra 5 minutes. Everything else and all other steps, I followed the recipe exactly.

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