Classic Clay Pot Rice with Chicken and Chinese Sausage

Rinse the Jasmine rice thoroughly under cold water until the water runs clear. Drain well.

In a medium bowl, combine the chicken thigh pieces with 1 tablespoon of soy sauce, 1/2 tablespoon of sesame oil, 1/2 teaspoon of sugar, 1/4 teaspoon of white pepper, and the minced garlic. Mix well and let marinate for 10 minutes.

In a clay pot (or heavy-bottomed pot with a tight-fitting lid), add the rinsed rice and chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and cook for 10 minutes.

After 10 minutes, carefully open the lid and arrange the marinated chicken pieces and sliced Chinese sausage evenly over the rice. Do not stir. Cover again and continue to cook on low heat for another 15-20 minutes, or until all the liquid is absorbed and the rice is cooked through.

Increase the heat to medium-high for 2-3 minutes to create a crispy rice crust at the bottom (do not burn). Turn off the heat and let the pot rest, covered, for 5-10 minutes.

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, 1/2 tablespoon of sesame oil, 1/2 teaspoon of sugar, and 1/4 teaspoon of white pepper to make the sauce.

Uncover the clay pot, drizzle the prepared sauce over the rice, chicken, and sausage. Garnish generously with chopped scallions and serve immediately.