Chinese · Dinner
Clay Pot Chicken Rice
Chicken thighs braised with shiitake mushrooms and lap cheong sausage over jasmine rice in a clay pot, seasoned with soy sauce, oyster sauce, ginger and sesame oil. The rice base develops a lightly crisped crust at the pot's edge, served hot with scallion and cilantro.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
548Calories
42.3gProtein
16.8gFat
57.1gCarbs
2.1gSugar
1.9gFiber
1380mgSodium
216mgChol
4.9gSat Fat
690mgPotassium
45mgCalcium
3.1mgIron
0.7mcgVitamin B12
4.2mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Combine chicken thigh pieces with soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, ginger and garlic in a small bowl until evenly coated.
2
Marinate
Cover and let the chicken sit at room temperature for 15 minutes.
3
Build
Spread rinsed jasmine rice evenly across a small clay pot base, pour in water, and simmer uncovered over medium heat for 5 minutes until craters form.
4
Braise
Arrange marinated chicken, lap cheong sausage and shiitake mushrooms over rice, cover, and cook over low heat for 18 minutes until chicken is opaque.
5
Crisp
Raise heat to medium for 2 minutes, listening for a faint crackling sound signaling golden crust formation without burning.
6
Plate
Scatter sliced scallion and cilantro over the top and serve directly from the clay pot, scraping up the crisped rice crust.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken thigh
- 1 cup200g jasmine rice
- 2 oz56g lap cheong sausage
- 44 dried shiitake mushrooms
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp cornstarch
- 2 tsp2 tsp ginger
- 2 clove2 clove garlic
- 1 1/2 cup360ml water
- 1 tsp1 tsp vegetable oil
- 22 scallion
- 2 tbsp2 tbsp cilantro leaves
