Chinese Clay Pot Rice

A large clay pot of freshly made clay pot rice.

Chinese clay pot chicken rice is the ultimate comfort food meal that can be easily made with one pot! This clay pot recipe is made with marinated chicken, bok choy, and shitake mushrooms and then mixed with a mouthwateringly delicious garlic oyster sauce.

Course Lunch & Dinner Recipes, Main Course

Cuisine Chinese

Keyword chinese clay pot recipe, clay pot chicken, clay pot chicken recipe, clay pot chicken rice, clay pot recipe, clay pot rice

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 768kcal

Author Megan

Equipment

Ingredients

1 ⅓ cup (10 oz) white jasmine rice
1 ½ cup (11 oz) water
2 teaspoons vegetable oil
2 links Chinese sausage sliced
2 baby bok choy sliced in half
2 stalks green onion sliced

Chicken Marinade

1 lb chicken thigh sliced into 1 inch pieces pat dry
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing rice wine
1 teaspoon sugar
1 tablespoon cornstarch
3 tablespoon water
½ teaspoon salt
¼ teaspoon white pepper
1 shallot minced
½ tablespoon ginger minced
1 tablespoon vegetable oil

Mushroom Marinade

1 cups fresh shitake mushrooms thinly sliced
2 teaspoon oyster sauce
1 teaspoon sugar

Sauce

2 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sesame oil
2 teaspoon sugar
3 cloves garlic minced

Instructions

Prepare the rice. Wash the rice until the water runs clear. Cover and soak the rice in boiling water for about 10 minutes. Drain and set aside.
Marinate the chicken. In a medium mixing bowl, add the chicken marinade ingredients and mix until combined. Add the prepared chicken pieces and mix until each piece is evenly coated. Set aside to marinate for at least 30 minutes.
Marinate the mushrooms. In a small bowl, mix together the mushroom and marinade ingredients until combined. Add the sliced mushrooms and mix until evenly coated. Set aside to marinate for at least 30 minutes.
Cook the rice. Add the soaked rice, 1 1/2 cups of water, and 1 teaspoon of oil to the clay pot over a stove on medium heat. Mix well. Cover and bring the water to a boil, for about 5 minutes. Once the water has reached a boil and the water has leveled out with the rice, add an even layer of the Chinese sausage, baby bok choy marinated chicken, and mushrooms over the rice. Cover and cook on low heat for about 10 minutes.
Scorch the rice. After 10 minutes, increase the heat to medium heat, and pour about 1 teaspoon of oil along the edges of the pot to scorch the edges of the rice. Cook for another 1-2 minutes or until you hear a crackling sound.
Make the sauce. While the rice is cooking, mix all the ingredients for the sauce in a medium mixing bowl until combined.
Serve. When the rice is done cooking, top the rice with the sauce and freshly sliced green onions. Toss and enjoy immediately.

Notes

Wash your rice! Washing your rice is a very important step. If the grains aren’t washed, the residual starch will gelatinize and make the rice grains stick to each other.
Marinate the chicken and mushrooms for at least 30 minutes. For the best flavorful results, I recommend marinating your chicken and mushrooms for at least 30 minutes before adding them to your clay pot.
Carefully listen and smell for any burning when adding oil. Once you add the oil to create the crispy rice. Listen for the cackling sounds and make sure to smell any burnt smells. Remove from heat immediately if you do.
Storage Instructions: this clay pot chicken recipe is best served immediately, but you can store any leftovers in the refrigerator in an airtight container in the refrigerator for up to 3 days.

Nutrition