Chicken Leg and Tea Tree Mushroom Claypot Rice
Cantonese-style claypot rice with chicken leg and tea tree mushrooms layered over rice, topped with an egg, and slow-simmered over low heat until fragrant.
Ingredients
Chicken leg (cut into pieces, braised)
1
Beef tendon (braised together with the chicken leg)
to taste
Rice (partially cooked first, then placed into the claypot)
to taste
Tea tree mushroom (rehydrated then braised with the chicken leg)
to taste
Egg (placed on top of the rice)
1
Chopped scallions (sprinkled on at the end)
a pinch
Oil (spread on the bottom of the claypot)
a pinch
Instructions
1
Braise the chicken leg
Cut one large chicken leg into pieces and braise it in a pot.
2
Add the beef tendon
Add the beef tendon and braise it together with the chicken leg for a while.
3
Partially cook the rice
Boil the rice briefly in a pot, then transfer it into the claypot.
4
Prepare the tea tree mushrooms
Soak the tea tree mushrooms until rehydrated, then braise them in the same pot as the chicken leg.
5
Layer the ingredients in the claypot
Coat the bottom of the claypot with a little oil, add the partially cooked rice, pour in a small amount of water, then top with the braised chicken leg and tea tree mushrooms, and finally lay an egg on top.
6
Sprinkle scallions
Sprinkle some chopped scallions on top for extra aroma.
7
Simmer over low heat
Cook over low heat until everything is done, and the fragrant chicken leg and tea tree mushroom claypot rice is ready to serve.
