Vietnamese · Dinner
Sizzling Clay Pot Chicken Rice (Gluten-Free)
Boneless chicken thigh seared then simmered in a clay pot with garlic, ginger, mushrooms and gluten-free tamari-based sauce over jasmine rice, which crisps against the hot clay to form a golden crust. Scallions and sesame oil finish the dish, served straight from the pot while still sizzling.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
18.9gFat
68.1gCarbs
6.8gSugar
2.6gFiber
1780mgSodium
174mgChol
4.4gSat Fat
760mgPotassium
45mgCalcium
3.1mgIron
0.5mcgVitamin B12
4mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Toss chicken thigh pieces with tamari, oyster sauce, cornstarch, sugar and white pepper; cover and marinate 15 minutes.
2
Rinse
Rinse jasmine rice in a sieve under cold water until water runs clear, about 1 minute.
3
Sauté
Heat vegetable oil in a small clay pot over medium heat; sauté minced garlic and ginger for 30 seconds until fragrant and golden.
4
Sear
Add marinated chicken to the pot and sear over medium-high heat for 3 minutes, turning once, until surface is opaque and lightly browned.
5
Simmer
Stir rinsed rice, sliced mushroom and water into the pot; bring to boil over high heat, then cover, reduce to low heat and simmer 18 minutes until water is absorbed.
6
Crisp
Uncover and raise heat to medium-high for 1 minute without stirring so rice bottom forms a golden crust; listen for light crackling.
7
Finish
Drizzle sesame oil over the top and scatter sliced scallion over the rice.
8
Plate
Bring the clay pot to the table still sizzling and serve directly from the pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-sized pieces
- 1 cup190g jasmine rice, uncooked
- 1 1/2 cup360ml water
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 4 tbsp60ml gluten-free tamari
- 2 tbsp30ml oyster sauce (check label for gluten-free certification)
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp cornstarch
- 2 tsp2 tsp sugar
- 3.6 oz100g mushroom
- 22 scallion
- 2 tsp2 tsp vegetable oil
- a pinch of white pepper
