Easy Clay Pot Chicken Rice Recipe

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.

Welcome to super easy recipes!

Today I'll be making chicken clay pot rice.

You can cook it with an ordinary saucepan if you don't have a clay pot.

You can fry the chicken first or skip frying and put marinated chicken straight onto the rice; I'm doing the second method today.

For the ingredients, I'm using a combination of chicken breast and thigh with bone, bak choy, and a cup of rice for about three or four people.

For aromatics, you'll need ginger and spring onion, sugar, corn flour, salt, and pepper.

For authenticity, I'm using shiitake mushrooms, dried lily flowers, dried wood ear mushrooms, and Chinese sausage, but you can omit any you don't have.

You'll need soy sauce, oyster sauce, sesame oil, and Shaoxing wine.

Prepare the chicken by cutting both thigh and breast meat into bite-sized chunks.

Marinate the chicken in a large bowl with light and dark soy sauce, a couple of tablespoons of oyster sauce, Shaoxing wine, sesame oil, sugar, corn flour, salt, white pepper, and cooking oil.

Give everything a good mix and set aside.

If using dried mushrooms, rehydrate them in warm or hot water for about an hour, then halve or slice them and add to the chicken marinade.

Marinate the chicken and mushrooms for at least an hour, preferably overnight.

Create a sauce for the fresh vegetables by combining oyster sauce, Shaoxing wine, sesame oil, sugar, and salt and pepper; mix well and set aside.

Wash the rice two or three times, then soak it in water for an hour before cooking.

Prepare the aromatics by finely cutting spring onion and ginger, and roughly cutting the Chinese sausage.

Add salt and oil to the rice and bring it to a boil on medium/high heat.

Once the water level starts to drop, lay the chicken on top to be steamed.

Cover the rice and cook for three to five minutes.

When the water level is slightly above or even with the rice, turn down the heat and pour the marinated chicken and mushrooms evenly on top.

Add the Chinese sausage and sprinkle over the ginger and spring onions.

Replace the lid and simmer on very low heat for about 15 to 25 minutes, depending on the type of meat and size of cuts.

Add the vegetables 10 minutes before the end of cooking time to prevent overcooking the bok choy.

Pour the sauce over the vegetables.

The rice at the bottom will burn; reduce burning by using low heat, resting the pan for five minutes after cooking, and scraping the bottom before serving.

If done right, you'll have silky tender chicken and chewy crunchy rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens