Claypot Rice with Chinese Sausage
This comforting claypot rice features fluffy rice cooked with savory Chinese sausage and tender chicken, all infused with a fragrant soy sauce mixture. The claypot creates a delicious crispy rice crust (socarrat) at the bottom. It's a satisfying one-pot meal perfect for a weeknight dinner.
Una recepta original de Forkin
- Temps total
- 1 h 10 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 812 kcal
Informació sobre al·lèrgens: pot contenir gluten, mol·luscs, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 2 tassajasmine rice, rinsed
- 400 gchicken thigh, boneless, skinless, cut into 1-inch pieces
- 2 uchinese sausage (lap cheong), sliced diagonally
- 6 ushiitake mushroom, dried, rehydrated and sliced
- 2 tassawater
- 1 uginger, thinly sliced
chicken marinade
- 2 cssoy sauce
- 1 ctsesame oil
- 1 ctcornstarch
- 0,25 ctwhite pepper
sauce
- 2 csoyster sauce
- 1 csdark soy sauce
- 2 cslight soy sauce
- 1 ctsugar
- 1 ctsesame oil
garnish
- 2 uscallion, chopped(opcional)
Estris
claypot · mixing bowls · cutting board · knife · whisk
Elaboració
Pas a pas
- 1
In a medium bowl, combine the chicken thigh pieces with the chicken marinade soy sauce, sesame oil, cornstarch, and white pepper. Mix well and let it marinate for at least 15 minutes.
Uns 15 min
Nota de cuina: Marinating helps tenderize the chicken and infuse flavor.
- 2
If using dried shiitake mushrooms, rehydrate them in warm water for 20-30 minutes, then squeeze out excess water and slice them.
Uns 20 min
Nota de cuina: Save the mushroom soaking liquid to add to the rice for extra flavor if desired, but strain it first.
- 3
In a small bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, sugar, and sesame oil for the sauce. Set aside.
Uns 2 min
- 4
Wash the jasmine rice thoroughly until the water runs clear, then drain well.
Uns 3 min
Nota de cuina: Rinsing removes excess starch, preventing sticky rice.
- 5
Place the rinsed rice and water into a claypot or heavy-bottomed pot.
Uns 1 min
Nota de cuina: Ensure your claypot is seasoned if it's new, or use a Dutch oven as an alternative.
- 6
Arrange the marinated chicken, sliced Chinese sausage, sliced shiitake mushrooms, and sliced ginger evenly over the rice.
Uns 2 min
- 7
Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot tightly, and cook for 15-18 minutes.
Uns 18 min
Nota de cuina: Do not lift the lid during this cooking phase to keep the steam trapped.
- 8
After 15-18 minutes, increase the heat to medium-high for 2-3 minutes to create a crispy rice crust at the bottom.
Uns 3 min
Nota de cuina: Listen for a sizzling sound, which indicates the crust is forming. Be careful not to burn it.
- 9
Turn off the heat and let the claypot rest, covered, for 10 minutes to allow the flavors to meld and the rice to finish steaming.
Uns 10 min
Nota de cuina: This resting period is crucial for perfect rice texture.
- 10
Drizzle the prepared sauce over the rice and ingredients.
Uns 1 min
Nota de cuina: Add more or less sauce to your taste.
- 11
Garnish with chopped scallions, if using, and serve directly from the claypot.
Uns 1 min
Nota de cuina: Use a spoon to scrape up the crispy rice from the bottom.
Per ració
Nutrició
- Calories
- 812,4kcal
- Proteïnes
- 41,9g
- Hidrats de carboni
- 101,6g
- Greixos
- 24,6g
- Fibra
- 1,5g
- Sucre
- 3,1g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store any leftover claypot rice in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water until warmed through.