Recipe by Li Yung
"This is a main dish traditionally prepared in a clay pot, with bits of charred rice at the bottom - a real treat! Don't worry about the clean-up; if you're using a stainless steel pan, soak it afterward with a baking soda solution."
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2 thick slices
back bacon or Canadian bacon, cut into bite-size pieces
garlic, peeled and smashed
large chicken legs -- boned, skinned, and cut into large chunks
dark soy sauce, or to taste
1 1/2 tablespoons
light-colored soy sauce
uncooked white rice
This was a great dish that even my picky little girl liked. A bit salty, I'll sub 1/4 cup chicken broth for some of the soy sauce next time. Also, the 1/2 cup of water called for failed to cook the rice, I added probably another cup to cook it through. Thanks for the delicious, quick recipe!
I haven't made this yet. I was wondering if you knew how to make this in a clay pot. I have one and would like to use it more. Thanks!
Very good followed the recipe to the letter, except for the clay pot, like my favorite hole in the wall in China Town of San Francisco where I was the only anglo and there by special invite. Thank you Miss Yung!
I was looking for recipes for my clay pot and came across this one. No where do they mention a clay pot or cooking this in a clay pot. It sounds like it is all cooked on top of the stove in a regular sauce pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Clay Pot Rice with Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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