A Recipe for Baked Rice with Chicken, Sausage, and Mushrooms
It's giving cozy, hearty, satisfying ✨
Hi all,
Some housekeeping things: I’ve created an index with links to all the recipes I’ve shared here on “That One Dish” thus far—categorized by plants, meat mains, noodles/dumplings/pasta, sweet things, snacky things, and condiments—to making sifting through the past few months’ (and counting!) worth of recipes a more seamless endeavor.
Now, onto today’s recipe. If you’re an OG subscriber, you might actually remember this one—but since we’ve gotten loads of new friends here since then, I thought now would be a great time to whip back out this classic recipe from the Dill Test Kitchen. It’s a more accessible, streamlined version of the iconic Hong Kong-style clay-pot rice with chicken. This particular recipe ensures you’ll get all the flavors without the anxiety that the rice will turn out undercooked, overcooked, soggy, or burnt before the other ingredients are cooked through. Just be sure to cook the rice in advance and use less water than you usually do.
Not only that, it’s the perfect thing to make during colder weather when you’re in some need of serious comfort (speaking of, the temps here in Chicago this past week were in the single digits!)
Serves 2-3
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup dark soy sauce, divided
4 green onions
3 strips bacon, cut crosswise into thin strips
3 links (4 ounces total) dried sweet Chinese sausage (lap cheong)
2 heaping tablespoons minced garlic
2 heaping tablespoons minced fresh ginger
1 teaspoon ground white or black pepper
6 dried shiitake mushrooms, soaked in warm water until softened, stemmed, and squeezed dry
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
3 1/2 cups cold cooked jasmine rice
Equipment:
7 by 11-inch baking dish or a shallow 2-quart Dutch oven or a 2-quart clay pot
Combine the chicken and 1 tablespoon of the soy sauce; cover and refrigerate for at least 1 hour and up to overnight.
Preheat the oven to 350°F.
Separate the green parts of the green onions from the white parts. Slice the white parts thinly and cut the green parts into 1-inch pieces; set aside separately.
Cook the bacon, stirring often, in a 12-inch skillet over medium heat until some oil has been rendered and the bacon has slightly brown, about 1 to 2 minutes. Spread the bacon and the fat all over the bottom of the dish.
Put the skillet back on the burner. Brown the sausage on both sides, about 2 minutes. Remove the sausage from the skillet and set aside; keep any rendered fat in the skillet.
Put the skillet back on the burner. Increase the heat to medium-high. Add the garlic and ginger and fry until fragrant, about 1 minute. Add the marinated chicken and pepper; stir until the chicken is half-cooked, about 2 minutes. Take the skillet off the heat.
In a bowl, combine the remaining 3 tablespoons of soy sauce, the white parts of the green onions, the oyster sauce, sesame oil, and rice. Spread the mixture over the bacon on the bottom of the baking dish.
Spoon the chicken and all the juices in the skillet on top of the rice. Arrange the fried sausage, mushrooms, and the green parts of the green onions on top. Cover with two layers of aluminum foil and bake for 45 minutes. Serve warm.