DinnerMain Course

Traditional Claypot Rice

Name: Traditional Claypot Rice
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: chinese, cantonese
Ingredients: 2 cup jasmine rice rinsed; 2.5 cup water; 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 2 tbsp soy sauce; 1 tsp dark soy sauce; 1 tsp sesame oil; 1 tbsp cornstarch; 0.25 tsp white pepper; 0.5 tsp sugar; 2 pcs chinese sausage sliced; 15 g ginger sliced; 30 g green onion chopped; 200 g choy sum blanched (optional); 2 tbsp soy sauce; 1 tbsp sesame oil; 0.5 tsp sugar; 2 tbsp water

This classic Cantonese claypot rice features tender chicken and savory Chinese sausage cooked over rice in a clay pot, creating a delicious crispy bottom. It's a comforting and flavorful one-pot meal perfect for a family dinner.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 884 kcal

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 cupjasmine rice, rinsed
2.5 cupwater
2 pcschinese sausage, sliced
15 gginger, sliced

chicken marinade

500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
2 tbspsoy sauce
1 tspdark soy sauce
1 tspsesame oil
1 tbspcornstarch
0.25 tspwhite pepper
0.5 tspsugar

garnish

30 ggreen onion, chopped
200 gchoy sum, blanched(optional)

sauce

2 tbspsoy sauce
1 tbspsesame oil
0.5 tspsugar
2 tbspwater

Equipment

clay pot · measuring cups · mixing bowl · measuring spoons

The method

Step by step

1
Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain well.
About 3 min
Cook’s note: Rinsing removes excess starch, preventing the rice from becoming too sticky.
2
In a medium bowl, combine the chicken thigh pieces with the soy sauce, dark soy sauce, sesame oil, cornstarch, white pepper, and sugar from the chicken marinade group.
About 2 min
Cook’s note: Marinating the chicken ensures it stays tender and flavorful.
3
Mix well to coat all the chicken pieces evenly, then set aside to marinate for at least 20 minutes.
4
In a clay pot or heavy-bottomed pot, add the rinsed jasmine rice and water.
About 1 min
Cook’s note: A traditional clay pot works best for the crispy bottom, but a Dutch oven or heavy pot will also work.
5
Bring the rice and water to a boil over medium-high heat, stirring once or twice to prevent sticking.
About 5 min
6
Once boiling, reduce the heat to low, cover the pot, and cook for 10 minutes.
About 10 min
Cook’s note: Do not lift the lid during this time.
7
After 10 minutes, carefully arrange the marinated chicken pieces, sliced Chinese sausage, and sliced ginger evenly over the partially cooked rice.
About 2 min
8
Cover the pot again and continue to cook on low heat for another 15-20 minutes, or until the chicken is cooked through and the rice is tender.
About 20 min
Cook’s note: Listen for a crackling sound, which indicates a crispy rice crust is forming at the bottom.
9
Once cooked, turn off the heat and let the claypot rice rest, covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the flavors to meld and the rice to fully absorb the steam, creating a perfect texture.
10
While the rice rests, prepare the sauce by whisking together the soy sauce, sesame oil, sugar, and water from the sauce group in a small bowl.
About 2 min
11
Remove the lid, drizzle the prepared sauce over the rice and ingredients, and garnish with chopped green onion and blanched choy sum if using.
About 1 min
12
Serve directly from the clay pot, scraping the crispy rice from the bottom.

Per serving

Nutrition

30%Score

Calories: 883.5kcal
Protein: 48.6g
Carbs: 101.1g
Fat: 29.5g
Fibre: 1.5g
Sugar: 2.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover claypot rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop with a splash of water until heated through.