One-Pot Chicken & Rice - Jasmine and Sticky Rice for the Perfect Texture - Clay Pot Rice

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce + sugar

Hoisin sauce offers a similar sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat alternative.

Soak lap Chong sausage in boiling water while preparing other ingredients.

Remove skin from chicken thighs and cut into half-inch thick slices.

In a mixing bowl, combine chicken with chopped shallot, a pinch of salt, 1/4 teaspoon of ground pepper, 1/2 tablespoon of light soy sauce, 1/2 teaspoon of dark soy sauce, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of cooking wine, 1 teaspoon of cornstarch, and 1 tablespoon of vegetable oil. Mix well.

Grate 1 teaspoon of ginger and slice 1 spring onion.

Remove skin from the soaked lap Chong sausage and cut it into thin slices.

Prepare seasoning sauce by mixing 1 tablespoon of dark soy sauce, 1/2 tablespoon of oyster sauce, and 1 teaspoon of sugar in a bowl.

In a pot, combine jasmine rice and sticky rice without washing them to retain starch.

Add 1 tablespoon of vegetable oil to the rice and mix.

Pour in 1.5 cups of boiling water, cover with a lid, and cook over high heat.

After 6 minutes, when the rice is boiling, quickly add the marinated chicken, grated ginger, and sliced sausage on top of the rice, then cover with the lid again.

Keep on high heat for another 2 minutes, then reduce to very low heat for 15-16 minutes to allow the chicken to steam and the rice to absorb moisture.

After cooking, spread 1 tablespoon of sesame oil and the prepared seasoning sauce over the rice, along with 1 teaspoon of cooking wine, then cover and let sit for 10 minutes without heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens