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人分
Cuisine: chinese, cantonese
Ingredients: 2 カップ jasmine rice rinsed; 2.5 カップ water; 500 g chicken thigh boneless, skinless, cut into 1-inch pieces; 2 大さじ soy sauce; 1 小さじ dark soy sauce; 1 小さじ sesame oil; 1 大さじ cornstarch; 0.25 小さじ white pepper; 0.5 小さじ sugar; 2 個 chinese sausage sliced; 15 g ginger sliced; 30 g green onion chopped; 200 g choy sum blanched (お好みで); 2 大さじ soy sauce; 1 大さじ sesame oil; 0.5 小さじ sugar; 2 大さじ 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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 20 分
人数: 4
難易度: 普通
1人分: 884 kcal

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 カップjasmine rice, rinsed
2.5 カップwater
2 個chinese sausage, sliced
15 gginger, sliced

chicken marinade

500 gchicken thigh, boneless, skinless, cut into 1-inch pieces
2 大さじsoy sauce
1 小さじdark soy sauce
1 小さじsesame oil
1 大さじcornstarch
0.25 小さじwhite pepper
0.5 小さじsugar

garnish

30 ggreen onion, chopped
200 gchoy sum, blanched(お好みで)

sauce

2 大さじsoy sauce
1 大さじsesame oil
0.5 小さじsugar
2 大さじwater

調理器具

clay pot · measuring cups · mixing bowl · measuring spoons

作り方

手順

1
Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain well.
約3 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
約5 分
6
Once boiling, reduce the heat to low, cover the pot, and cook for 10 minutes.
約10 分
調理のヒント： 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.
約2 分
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.
約20 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約2 分
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.
約1 分
12
Serve directly from the clay pot, scraping the crispy rice from the bottom.

1人分

栄養情報

30%スコア

カロリー: 883.5kcal
たんぱく質: 48.6g
炭水化物: 101.1g
脂質: 29.5g
食物繊維: 1.5g
糖類: 2.7g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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