Chinese · Dinner
Clay Pot Chicken and Sausage Rice
Cantonese Chicken Claypot Rice
Cantonese clay pot rice slow-cooked with marinated chicken thigh, Chinese sausage, and shiitake mushroom, finished with a dark soy drizzle over a scorched fragrant crust.
$
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
580Calories
32gProtein
16gFat
68gCarbs
4gSugar
2gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Rinse and soak jasmine rice 20 minutes, drain. Soak shiitake in hot water 20 minutes, remove stems, halve. Cut chicken thigh into 3cm pieces. Slice lap cheong diagonally 5mm thick. Julienne ginger, slice spring onion. Combine chicken with light soy, dark soy, oyster sauce, sesame oil, Shaoxing wine, cornstarch, sugar, white pepper; marinate 15 minutes.
2
Boil
Add drained rice to clay pot with 440ml water. Bring to boil over medium-high heat uncovered, cook 5–6 minutes until water absorbs just below rice surface.
3
Build
Lay marinated chicken, lap cheong, shiitake, and ginger evenly over rice without stirring. Cover tightly, reduce to lowest heat, cook 18–20 minutes until rice is tender, chicken shows no pink, and base forms light golden crust—listen for gentle crackling.
4
Rest and plate
Remove from heat, rest covered 5 minutes. Drizzle 2 tbsp dark soy over surface, scatter spring onion, bring pot straight to table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) jasmine rice
- 360g (12.7 oz) boneless chicken thigh
- 2 links lap cheong
- 6 medium dried shiitake mushrooms
- 6 slices fresh ginger
- 45ml (1/4 cup + 2 tbsp) light soy sauce
- 4 tsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tsp Shaoxing rice wine
- 2 tsp cornstarch
- 1 tsp sugar
- 0.5 tsp white pepper
- 440ml (1 3/4 cup) water
- 2 scallions