Overhead image of Clay Pot Rice

Clay Pot Rice

Clay pot chicken rice is a well-known Chinese recipe and the ultimate comfort food meal that can be easily made with one pot! The crispy rice absorbs all the flavors from the chicken, shiitake mushrooms, and Chinese sausage and then its topped with a savory umami sauce.

This dish stars U.S.-grown jasmine rice and comes to us from our friend @takestwoeggs in partnership with USA Rice and thefeedfeed.

  • Servings
    3-4
  • Prep Time
    30 min
  • Cook Time
    30 min
  • Total Time
    1 hr

Ingredients

Clay Pot

  • 1⅓ cup long-grain Jasmine rice
  • 1½ cups 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 pound 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 cup shiitake 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

Directions

  • Marinate the chicken: Add the chicken marinade ingredients to a medium mixing bowl 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 marinate until combined. Add the sliced mushrooms and mix until evenly coated. Set aside to marinate for at least 20 minutes.
  • Cook the rice: Add the rice, 1½ 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 begins to boil, 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.
  • When the rice is done cooking, top the rice with the sauce and freshly sliced green onions. Toss and enjoy immediately.

Recipe Notes

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.