Clay Pot Rice [0000801] Ingredients: 1 cup gluten-free jasmine rice 2 cups water 1/2 pound boneless chicken thighs, sliced into bite-sized pieces 2 Chinese sausages (lap cheong), sliced 1/2 cup shiitake mushrooms, sliced 2 cloves garlic, minced 2 tablespoons gluten-free vegetable oil 2 tablespoons gluten-free soy sauce 1 tablespoon gluten-free oyster sauce Sliced green onions for garnish (optional) Instructions: Rinse the gluten-free jasmine rice under cold water until the water runs clear. Drain. In a clay pot or regular saucepan, combine the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is almost cooked. Remove it from heat and let it rest, covered, for 10 minutes. While the rice is resting, heat the gluten-free vegetable oil in another large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced chicken thighs and Chinese sausages to the skillet. Stir-fry for 3-4 minutes until the chicken is cooked through and slightly browned. Add the sliced shiitake mushrooms and continue to stir-fry for another 2-3 minutes until they soften. In a small bowl, mix together the gluten-free soy sauce and gluten-free oyster sauce. Pour this sauce over the meat and mushrooms. Stir well to coat everything evenly. Once the rice has rested, transfer it to the clay pot or serving dish. Arrange the cooked chicken, sausages, and mushrooms on top of the rice. Cover the clay pot or serving dish with a lid or foil. Place the covered pot or dish back on low heat and cook for an additional 10-15 minutes to allow the flavors to meld and create a crispy layer of rice at the bottom (if you're using a clay pot, the rice may become slightly crispy, which is traditional and delicious). Serve your gluten-free Chinese Clay Pot Rice hot, garnished with sliced green onions if desired. Enjoy this hearty and flavorful gluten-free Chinese Clay Pot Rice!