Clay Pot Rice (Hong Kong-Style Rice Casserole)

• 300 g Jasmine rice
• 20 g Ginger root, firm, fresh
• 450 g Chicken thighs, boneless, skinless
• 15 ml Shaoxing Cooking Wine
• 30 ml Light soy sauce
• 10 ml Dark soy sauce
• 5 g Caster sugar
• 2 g Fine sea salt
• 15 ml Sunflower oil
• 150 g Pork sausage, Chinese-style, cured
• 5 ml Sesame oil, toasted
• 3 medium Spring onion

1. Rinse the jasmine rice in several changes of cold water until the water runs mostly clear, then drain well. Cover with fresh water and soak for 20 minutes while you prepare the toppings. Drain again thoroughly.
2. Peel the ginger and cut it into fine matchsticks. Cut the chicken into bite-sized pieces. Slice the pork sausage thinly on the diagonal and finely slice the spring onion, keeping a small handful aside for serving.
3. In a bowl, mix the Shaoxing Cooking Wine, 10 ml of the Light soy sauce, the Dark soy sauce, Caster sugar, Fine sea salt and Sesame oil. Add the chicken and toss well to coat, then set aside while you start the rice.
4. Heat the Sunflower oil in a heavy pot over medium heat, then add the ginger and cook for 30 to 60 seconds until fragrant. Stir in the drained rice and cook for 1 minute to lightly toast. Add 420 ml water, bring to a gentle simmer, then cover and cook on low for 10 minutes.
5. Quickly arrange the marinated chicken in an even layer over the rice, then scatter over the sliced pork sausage. Cover again and cook on low for 12 to 15 minutes, until the chicken is cooked through and the rice is tender. If the pot looks dry before the rice is done, add a small splash of water and continue cooking.
6. To form the crust, increase the heat to medium for 2 to 4 minutes, listening for a gentle crackle and smelling a toasty aroma. Remove from the heat and rest, covered, for 5 minutes to finish steaming. Avoid letting it go past deep golden, as it can turn bitter.
7. Mix the remaining Light soy sauce with 15 ml water, then drizzle it over the hot rice. Sprinkle over the sliced spring onion, including the reserved handful. Serve straight from the pot, scraping up some of the crisp rice for each portion.

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