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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Slice chicken into bite-sized pieces.
Slice Chinese sausage thinly.
Soak shiitake mushrooms in warm water until softened, then slice.
Rinse rice under cold water until the water runs clear.
Add rice and water to a claypot and bring to a boil over medium heat.
Reduce heat to low, cover, and cook until rice is almost done.
Arrange chicken, Chinese sausage, and shiitake mushrooms over the rice.
Cover and cook until chicken is cooked through and rice is crispy at the bottom.
Crack eggs over the top, cover, and cook until egg whites are set but yolks are still runny.
Serve hot, allowing each person to mix the egg into their portion.
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For extra flavor, marinate the chicken in soy sauce and sesame oil before cooking.
Can I use a regular pot instead of a claypot?
Yes, but the rice may not develop the same crispy texture at the bottom.
How can I make the rice crispier?
Increase the cooking time slightly on low heat to allow the bottom to crisp up.
Can I substitute the Chinese sausage?
You can use any cured sausage, but the flavor will differ.
What if I don't have shiitake mushrooms?
You can substitute with other mushrooms, but shiitake adds a unique flavor.
