Chinese Clay Pot Rice
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(10)
Prep time 30mins
Cook time 30mins
Serves or Makes: 4

Recipe Card

For the clay pot

ingredients

  • 1 1/3 cup long-grain Jasmine rice
  • 1 1/2 cups water
  • 2 teaspoons vegetable oil
  • 2 links Chinese sausage, sliced
  • 2 baby bok choy, sliced in half
  • 2 stalks green onion, sliced

For the chicken marinade

ingredients

  • 1 pound chicken thigh, sliced into 1-inch pieces and pat dried
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 shallot, minced
  • 1/2 tablespoon ginger, minced
  • 1 tablespoon vegetable oil

For the mushroom marinade

ingredients

  • 1 cup shiitake mushrooms, thinly sliced
  • 2 teaspoons oyster sauce
  • 1 teaspoon sugar

For the sauce

ingredients

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 3 cloves garlic, minced

Prepare the rice

Method

  • Step 1

    Wash the rice until the water runs clear. Cover and soak the rice in boiling water for about 10 minutes. Drain and set aside.

Marinate the chicken

  • Step 1

    Add the chicken marinade ingredients to a medium mixing bowl and mix until combined. Add the prepared chicken pieces and mix until each piece is evenly coated. Set aside to marinate for at least 30 minutes.

Marinate the mushrooms

  • Step 1

    In a small bowl, mix together the mushroom and marinate until combined. Add the sliced mushrooms and mix until evenly coated. Set aside to marinate for at least 20 minutes.

Cook the rice

  • Step 1

    Add the soaked rice, 1 1/2 cups of water, and 1 teaspoon of oil to the clay pot over a stove on medium heat. Mix well. Cover and bring the water to a boil, for about 5 minutes. Once the water begins to boil, add an even layer of the Chinese sausage, baby bok choy marinated chicken, and mushrooms over the rice. Cover and cook on low heat for about 10 minutes.

Scorch the rice

  • Step 1

    After 10 minutes, increase the heat to medium heat, and pour about 1 teaspoon of oil along the edges of the pot to scorch the edges of the rice. Cook for another 1-2 minutes or until you hear a crackling sound.

Make the sauce

  • Step 1

    While the rice is cooking, mix all the ingredients for the sauce in a medium mixing bowl until combined.

  • Step 1

    When the rice is done cooking, top the rice with the sauce and freshly sliced green onions. Toss and enjoy immediately.