Clay Pot Rice Recipe #shorts Original Full Length Video: https://youtu.be/KetZjBiLKYQCheater Clay Pot Chicken Rice In A Rice Cooker - , Bao Zai FanOne of my favourite meals in Hong Kong is at the night market stalls that sell Clay Pot Rice - but this basic dish, basic idea for a dish of rice, protein, and vegetables cooked together in the same pot appears in kitchens across Asia.Today's recipe video is linked back to a video we first released in 2009 - that we shot in 2008 in Hong Kong. Clay Pot Rice... except today we make it in Toronto, in a rice cooker, with modified ingredients:Eating Clay Pot Rice in Hong Kong: https://youtu.be/5GeIQJMlj3gIngredients4 dried shitake mushrooms - soaked in hot water4 chicken thighs, cut into roughly 1 pieces2 mL ( tsp) XO sauce15 mL (1 Tbsp) finely grated ginger30 mL (2 Tbsp) soy sauce5 mL (1 tsp) oyster sauce5 mL (1 tsp) sesame oil5 mL (1 tsp) cornstarch60 mL ( cup) Chinese Shaoxing cooking wine2 garlic cloves, minced250 mL (1 cup) jasmine rice250 mL (1 cup) chicken stock2 Chinese lap cheong sausages, sliced250 mL (1 cup) frozen soy beans, optional250 mL (1 cup) cut up broccoli florets, optional (any greens like bok choy, etc)Sliced green onions, to serveMethod:Combine the chicken, XO sauce, soy sauce, oyster sauce, ginger, cornstarch, sesame oil and wine.Set this chicken mixture in the fridge for 20-30 minutes, if you have the time.In a rice cooker, combine the chicken mixture, rice, chicken stock, garlic, and sliced sausage. Mix it together, put on the lid, and let it cook. When the cooking cycle is complete, add the frozen soy, and other vegetables, replace the lid and let it cook on the keep warm cycle.Serve with sliced green onions.If you are doing this in a regular pot or Dutch oven:Cover and place over a high heat and bring to a simmer. Once simmering, lower the heat and cook gently for 20 minutes.Add the frozen / fresh veggies and cook another 10 minutes; or until the liquid has been absorbed and the rice is tender.XO Sauce - this is a spicy sauce invented in Hong Kong sometime in the 1980s, so relatively recent. It's not smooth, it contains fairly large chunks of spices and other ingredients; such as: dried scallop, dried shrimp, hot red chilli pepper, garlic, ham, oil, soy sauce, fish sauce, dried mushrooms. This brings a deep rich umami flavour to dishes.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar