Pot o' Rice 滑雞煲仔飯

In the winter, on the street of Hong Kong, stoves are set up outside of neighbourhood restaurants, burning gas or coal, to cook rice in clay pots. The rice is half cook and then raw ingredients are added to finish cooking under the lid. The rice cooked this way is widely agreed to be the best. Here I make do with my stove. The meat is chicken marinated briefly in ginger, salt, sugar, cooking wine, pepper and cornstarch. A few shiitake mushroom and half a Chinese sausage and that is it. Not as good as a coal fire cooked pot rice but close--lovely fragrant from the rice and creamy chicken. All in one pot.