-
1
Preheat oven to 350 degrees.
-
2
Pour sufficient hot water over the mushrooms in a small bowl to cover them completely.
-
3
Let stand till softened, about 20 min.
-
4
Drain, throw away the stems and slice the caps thinly.
-
5
Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl.
-
6
Add in the chicken and toss gently till coated.
-
7
Let stand 10 min.
-
8
Heat a 1-qt clay pot or possibly flameproof dish over medium-heat till warm.
-
9
Pour in the stock and bring it to a boil.
-
10
Add in the mushrooms, rice, chicken, ginger, sausage and pork.
-
11
Stir to combine.
-
12
Cover the clay pot and transfer it to the pre-heated oven.
-
13
Bake for 25 min or possibly till liquid is absorbed and a light crust forms on the bottom of the rice.
-
14
Scatter the cilantro over the top and serve right from the clay pot.
-
15
This recipe yields 4 servings.
