From the Dill Test Kitchen: Baked Rice with Chicken, Sausage, and Mushrooms

An accessible, more streamlined version of the iconic Hong Kong-style clay pot rice with chicken.

From the Dill Test Kitchen: Baked Rice with Chicken, Sausage, and Mushrooms

An accessible, more streamlined version of the iconic Hong Kong-style clay pot rice with chicken.

This is a more accessible, more streamlined version of the iconic Hong Kong-style clay-pot rice with chicken. You get all the flavors without the anxiety that the rice will be undercooked, overcooked, soggy, or burnt before the other ingredients are cooked through. Be sure to cook the rice in advance and use less water than you usually do. You can find Chinese sweet dried sausage (lap cheong) in the freezer or refrigerator of most Asian stores.

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Dill Magazine

A magazine for erudite consumers of Asian food.

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