Cantonese Chicken and Char Siu Clay Pot Rice

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium content while tamari is gluten-free.

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is leaner, while pork sausage is often more affordable.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a similar sweetness, while soy sauce can be a budget-friendly alternative.

chicken broth

🥗Healthier: homemade chicken broth

💰Cheaper: vegetable broth

Homemade broth can be healthier and vegetable broth is often cheaper.

Marinate chicken with soy sauce, oyster sauce, sesame oil, ginger, and garlic for at least 30 minutes.

Rinse rice under cold water until water runs clear; drain well.

Heat vegetable oil in a clay pot over medium heat until shimmering.

Add the marinated chicken and sear until golden brown on all sides, about 5-7 minutes.

Remove chicken and set aside; add drained rice to the pot and stir to coat in oil.

Pour in chicken broth and bring to a boil; return chicken to the pot.

Cover with a lid and reduce heat to low; cook for 20-25 minutes until rice is tender and liquid is absorbed.

Add sliced Chinese sausage and mushrooms on top; cover and steam for another 5-10 minutes.

Remove from heat and let sit, covered, for 5 minutes to finish cooking.

Garnish with chopped scallions and serve directly from the pot.

Cooking Techniques

Spice Level:

Allergens