Clay Pot Rice
Aromatic rice cooked in a clay pot with savory toppings and crispy bottom layer.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups jasmine rice
- 2 cups water
- 2 Chinese sausages (lap cheong), sliced
- 1 boneless chicken thigh, diced
- 4 dried shiitake mushrooms, soaked and sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1 green onion, chopped
- 1 tbsp fried shallots (optional)
Nutrition Facts
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Instructions
Rinse the jasmine rice until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Marinate the chicken: Mix diced chicken with soy sauce, oyster sauce, sesame oil, sugar, and salt. Let it sit for 15 minutes.
Heat vegetable oil in the clay pot over medium heat. Sauté garlic and ginger until fragrant.
Add the drained rice to the pot and stir for 1 minute. Pour in 2 cups of water and bring to a boil.
Arrange the marinated chicken, sliced Chinese sausages, and mushrooms on top of the rice. Cover and reduce heat to low.
Cook for 20-25 minutes until the rice is fully cooked. Let it sit covered for 5 more minutes.
Uncover and fluff the rice gently. Garnish with green onions and fried shallots before serving.
Chef's Tips
- Clay Pot Preparation: Soak the clay pot in water for 30 minutes before cooking to prevent cracking.
- Crispy Bottom: Increase heat to medium-high for the last 2-3 minutes to create a crispy rice crust.
- Vegetarian Option: Replace meat with tofu and mushrooms for a vegetarian version.
- Sauce: Serve with a mix of soy sauce and chili oil for extra flavor.
- Storage: Leftovers can be refrigerated for up to 2 days. Reheat in the clay pot or microwave.
