Riz en cocotte (bāozǎifàn)

Instructions

1. Rinse the rice until the water runs clear, then let it drain for 20 minutes.
2. Soak the shiitake in lukewarm water for 20 minutes, then slice them, keeping a little of the soaking water.
3. Cut the chicken into small cubes and mix with the marinade, then let it rest for 15 minutes.
4. Slice the sausages into thin rounds and dry-fry them for 2 minutes in a pan.
5. In a cast-iron casserole or pot, stir-fry the garlic, ginger and mushrooms in the oil for 3 minutes, then add the chicken and brown it.
6. Add the rice, the mushroom soaking water, soy sauce, salt and pepper, then bring to a boil over high heat.
7. As soon as the liquid is almost absorbed, arrange the sausages and spring onions on top, cover and reduce to very low heat for 15 minutes.
8. Turn off the heat, let it rest for 5 minutes, drizzle with sesame oil and oyster sauce, then mix while scraping up the crispy bottom.