Major Snow · Dinner · Balanced
Claypot rice with Chinese sausage, chicken and shiitake
Rice-cooker claypot rice with Chinese sausage, silky chicken and shiitake, plus blanched choy sum — one warming pot for a cold night.
- 50 min
- Serves 3
- Simmer
- Easy
WarmingWarms & builds qiSupports digestion
Why it suits you: Balanced types simply eat with the season. On a cold Major Snow night, one hot pot of sausage and chicken rice brings grain, protein and greens together, and a single sausage adds flavour without making it greasy.
Method
Prep 15 min · Cook 35 min- 1Soak the shiitake until soft and slice. Cut the chicken into pieces and marinate with half the soy sauce, the cornflour, ginger and shiitake for 15 minutes. Slice the sausage on the diagonal.
- 2Rinse the rice, put it in the rice cooker with 280 ml water and press the normal cook button.
- 3After about 12 minutes, when steam holes appear on the surface, quickly spread the chicken, shiitake and sausage on top. Close the lid, let it finish, then leave covered for 10 minutes.
- 4Meanwhile blanch the choy sum for 1–2 minutes. Mix the remaining soy sauce with 1 tbsp hot water, drizzle over the rice, scatter with spring onion, stir through and serve with the choy sum.
Cautions
- Chinese sausage is salty and fatty; if you have high blood pressure or watch your cholesterol, use half or leave it out.
Chef's tips
- For a crispy crust, use a clay pot on the hob: after adding the toppings, cook on low for 10 minutes, then drizzle a little oil round the edge and cook 3 minutes more.
The TCM view
Chicken is sweet and warm and builds qi; Chinese sausage is salty, sweet and warm and wakes the appetite; shiitake is sweet and neutral and supports resilience. Cool, sweet choy sum and neutral rice stop the warmth from turning drying — gentle winter warming without overdoing it.
