Braised Chicken Thigh and Vegetable Crispy Clay Pot Rice
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Recipe Intro From eatswithjamie
This braised chicken thigh and vegetable crispy clay pot rice is inspired by the traditional Cantonese dish "bo zai fan," known for its savory rice, tender marinated meats, and the irresistible crispy rice at the bottom of the pot. Typically cooked in a clay pot over an open flame, this recipe offers an easy alternative using a nonstick pot to achieve similar flavors and textures. This comforting, flavorful meal takes time to prepare but is well worth the effort, making it perfect for a cozy dinner at home.
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ingredients
- 3 dried shiitake mushrooms
- 3/4 cup boiling water
- 2 teaspoons vegetable oil
- 3/4 cup jasmine rice, soaked for 30 minutes and drained
- 1 chicken thigh, cut into small chunks
- 1 tablespoon soy sauce, plus more for serving (optional)
- 2 teaspoon oyster sauce
- 2 teaspoon minced garlic
- 1/2 teaspoons grated fresh ginger
- 1/8 teaspoon white pepper
- 2 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 1/2 Chinese sausage, sliced `
- 2 teaspoon sesame oil
- 3 bok choy leaves
- Chopped green onions, for garnish
Method
Step 1
Place the dried shiitake mushrooms in a small bowl with ¾ cup of boiling water and let them soak for 20 minutes until rehydrated.
Step 2
Once rehydrated, slice the mushrooms and reserve the soaking water.
Step 3
In a small clay pot or nonstick pot, heat 2 teaspoons of vegetable oil over medium heat. Add the soaked jasmine rice and the reserved mushroom-soaking water to the pot. Cover with a lid and cook the rice on low heat for 20 minutes.
Step 4
While the rice cooks, marinate the chicken thigh in a bowl with the soy sauce, oyster sauce, minced garlic, grated ginger, white pepper, Shaoxing wine, and cornstarch. Set aside for at least 15 minutes.
Step 5
After 20 minutes, gently stir the rice, then layer the marinated chicken, sliced Chinese sausage, and rehydrated mushrooms on top. Cover the pot again and drizzle sesame oil on the lid or directly onto the rice. Let cook for another 15 minutes.
Step 6
After 15 minutes, add the bok choy leaves to the pot, cover, and turn off the heat. Allow the rice to rest, covered, for 10 minutes to let the flavors meld.
Step 7
To serve, garnish the clay pot rice with chopped green onions and, if desired, a drizzle of soy sauce.