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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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