3 chicken thighs with the skin, boned and diced
dark soy sauce
1 lapchang (Chinese sausage), cut in disks
3 cups uncooked Chinese long grain rice, washed until water is clear, drained
1.4 L chicken stock
Combine the chicken, soy, sugar, sesame oil, scallions, cornstarch, ginger and sausage and let marinate refrigerated for at least 15 minutes.
In a clay pot (or something that won’t melt in the oven later), combine the rice, salt and peanut oil. On high heat, saute briefly on the stovetop then add the stock to Fuji (3-4 cm above the rice). Bring to a boil, then reduce to medium heat and simmer until the stock has evaporated to the level of the rice. Add the chicken mixture, cover and cook in a preheated oven at 175 deg C for 12 – 15 minutes. Stir well, cover, cook on stovetop at high for only 1 minute then reduce heat to very low. Cook for an additional 10 minutes, then turn heat off. Let stand 5 minutes before serving.