How to make a simple claypot chicken rice at home | chicken claypot rice with Chinese sausage

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 2 cups of long grain rice in water for roughly 15 minutes.

Remove chicken thigh fillet from the packet and cut it into pieces.

Marinate the chicken with 1 tablespoon light soy sauce, 0.5 tablespoon oyster sauce, 1 tablespoon dark caramel sauce, 1 tablespoon Chinese cooking wine, and a dash of white pepper.

Mix the marinade with the chicken and let it sit for 15 minutes.

Prepare the clay pot by filling it with warm water to preheat it and let it sit.

Rinse the soaked rice until the water runs clear.

Add hot water to the clay pot, ensuring the temperature is consistent to avoid cracking.

Cover the clay pot and bring the water to a boil for about 5 minutes.

After 5 minutes, add the marinated chicken and sliced Chinese sausage to the clay pot.

Cover and cook for another 15 minutes, checking to ensure the chicken is cooked through.

Check for a burnt smell at the bottom of the pot to indicate readiness, then let it cook for an additional 2 minutes if necessary.

Turn off the heat and crack 1 egg into the clay pot, cover, and let it sit for about 5 minutes to cook the egg.

Serve the clay pot chicken rice, ensuring to scoop some sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens