Chicken and Chinese Sausage Rice Hot Pot Recipe

Name: Chicken and Chinese Sausage Rice Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 chicken thighs, boned, 1/2-inch dice, with the skin; 1 tablespoon dark soy sauce; 1/2 tablespoon sugar; 1/2 tablespoon sesame oil; 1/2 cup sliced scallions; 1/2 tablespoon cornstarch; 1 tablespoon minced ginger; 1 lapchang (Chinese sausage), 1/4-inch disks; 3 cups Chinese long grain rice, washed until water is clear, drained; 1 teaspoon salt; 1 tablespoon peanut oil; 6 cups chicken stock

Servings: persons

3 chicken thighs, boned, 1/2-inch dice, with the skin
1 tablespoon dark soy sauce
1/2 tablespoon sugar
1/2 tablespoon sesame oil
1/2 cup sliced scallions
1/2 tablespoon cornstarch
1 tablespoon minced ginger
1 lapchang (Chinese sausage), 1/4-inch disks
3 cups Chinese long grain rice, washed until water is clear, drained
1 teaspoon salt
1 tablespoon peanut oil
6 cups chicken stock

1
Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
2
In a clay pot (or saucepan), combine the rice, salt and oil.
3
On high heat, saute briefly then add the stock to Fuji (1 1/4 inches above the rice).
4
Bring to a boil then reduce to medium heat and simmer until the stock has evaporated to the level of the rice.
5
Add the chicken mixture, cover and cook in a preheated 350 degree F oven for 12 to 15 minutes.
6
Stir well, cover, turn heat on high for only 1 minute then reduce heat to very low.
7
Cook for an additional 10 minutes, then turn heat off.
8
Let stand 5 minutes before serving.
9
Plating: Serve rice pot family style with rice bowls and chopsticks.
10
Wine Suggestion: Percy McCoy Vineyards, Sonoma County, Chardonnay

1283

kcal

Calories

Fat

115

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 chicken thighs, boned, 1/2-inch dice, with the skin, 1 tablespoon dark soy sauce, 1/2 tablespoon sugar, 1/2 tablespoon sesame oil, and more.

Yes, Chicken and Chinese Sausage Rice Hot Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Chinese Sausage Rice Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions