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.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 812 kcal
Allergen information: may contain gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 cupjasmine rice, rinsed
- 400 gchicken thigh, boneless, skinless, cut into 1-inch pieces
- 2 pcschinese sausage (lap cheong), sliced diagonally
- 6 pcsshiitake mushroom, dried, rehydrated and sliced
- 2 cupwater
- 1 pcsginger, thinly sliced
chicken marinade
- 2 tbspsoy sauce
- 1 tspsesame oil
- 1 tspcornstarch
- 0.25 tspwhite pepper
sauce
- 2 tbspoyster sauce
- 1 tbspdark soy sauce
- 2 tbsplight soy sauce
- 1 tspsugar
- 1 tspsesame oil
garnish
- 2 pcsscallion, chopped(optional)
Equipment
claypot · mixing bowls · cutting board · knife · whisk
The method
Step by step
- 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.
About 15 min
Cook’s note: 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.
About 20 min
Cook’s note: 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.
About 2 min
- 4
Wash the jasmine rice thoroughly until the water runs clear, then drain well.
About 3 min
Cook’s note: Rinsing removes excess starch, preventing sticky rice.
- 5
Place the rinsed rice and water into a claypot or heavy-bottomed pot.
About 1 min
Cook’s note: 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.
About 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.
About 18 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 10 min
Cook’s note: This resting period is crucial for perfect rice texture.
- 10
Drizzle the prepared sauce over the rice and ingredients.
About 1 min
Cook’s note: Add more or less sauce to your taste.
- 11
Garnish with chopped scallions, if using, and serve directly from the claypot.
About 1 min
Cook’s note: Use a spoon to scrape up the crispy rice from the bottom.
Per serving
Nutrition
- Calories
- 812.4kcal
- Protein
- 41.9g
- Carbs
- 101.6g
- Fat
- 24.6g
- Fibre
- 1.5g
- Sugar
- 3.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.