Chicken & rice is SO MUCH BETTER cooked liked this | Claypot Chicken Rice | Marion's Kitchen

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.

Start by adding soy sauce to chicken thighs and dark sweet soy sauce.

Add a dash of sesame oil and corn flour to the chicken and mix well.

Let the chicken marinate for 30 minutes or while preparing other ingredients.

Soak dried shiitake mushrooms in warm water for about 30 minutes, then remove stems and cut them in half.

Strain the soaking liquid from the mushrooms, reserving about half a cup.

Heat a wok or frying pan over gentle heat and add oil.

Add sliced chinese sausage to the pan and cook for a few seconds to release flavor.

Move the sausage to the side and add the marinated chicken to the pan, spreading it out.

Add grated garlic and ginger to the chicken and cook gently to color the chicken.

Deglaze the pan with chinese shaoxing wine or apple juice, scraping up any flavor from the bottom.

Add the soaked shiitake mushrooms to the pan and mix well.

Stir in jasmine rice until all grains are coated with the mixture.

Add a dash of white pepper and turn off the heat.

Scoop the rice mixture into a clay pot or heavy-based saucepan with a tight-fitting lid.

Add chicken stock and the reserved mushroom soaking liquid to the pot, ensuring it bubbles.

Cover the pot and cook on low heat for 30 minutes.

After 30 minutes, check the rice and ensure it is not sticky or gluggy.

Finish the dish with a dash of sesame oil and sprinkle with chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens