Traditional Claypot Rice
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
Converted for display; the recipe amounts stay equivalent.
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 (2.5 cm) 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
- 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
Store leftover claypot rice in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water until heated through.
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