Cook the Book: Chicken and Vegetable Clay Pot Rice

Ingredients

• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon sugar
• 2 tablespoons oyster sauce
• 2 teaspoons light (regular) soy sauce
• 3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 5 tablespoons canola or other neutral oil
• 1 small yellow onion, finely chopped
• 2/3 cup chopped celery (pea-sized pieces)
• 2/3 cup chopped carrot (pea-sized pieces)
• 5 or 6 dried shiitake mushrooms, reconstituted, trimmed, and chopped into pea-sized pieces
• 1/2 cup frozen peas, preferably petite peas, thawed
• 2 cups long-grain rice
• 2 2/3 cups chicken stock

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