Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes until softened. Squeeze out excess water, remove stems, and slice. If using goji berries, soak them briefly.
Wash the rice thoroughly until water runs clear. Drain and set aside.
In a bowl, combine chicken pieces with all marinade ingredients. Mix well and marinate for at least 15 minutes.
Prepare the claypot sauce: combine light soy sauce, water, sugar, sesame oil, and white pepper in a small bowl. Set aside.
In a claypot, add the washed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and cook for 8-10 minutes until most of the water is absorbed and small craters appear on the rice surface.
Carefully arrange the marinated chicken, sliced Chinese sausages, sliced shiitake mushrooms, and goji berries (if using) evenly over the rice.
Drizzle cooking oil around the edge of the claypot. Cover and continue to cook on low heat for another 15-20 minutes, or until chicken is cooked through and rice at the bottom forms a crispy crust (gau jee).
Remove from heat, drizzle the prepared claypot sauce over the ingredients, and garnish with julienned ginger and chopped green onion.
Serve immediately, mixing all ingredients into the rice before eating.
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