Claypot Chicken Rice
Claypot Chicken Rice is a comforting one-pot meal featuring marinated chicken and fragrant rice. Perfect for a family dinner, this recipe combines simplicity with rich flavors.
Equipment
- Clay pot or heavy-bottomed pot with lid
- Measuring cups and spoons
- Mixing bowl for marinating
- Knife and cutting board
Ingredients
- 2 cups Jasmine rice Rinse until water runs clear
- 1 pound Boneless chicken thighs Cut into bite-sized pieces
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wine Or dry sherry
- 2 cloves Garlic Minced
- 1 inch Ginger Grated
- 2 tbsp Vegetable oil
- 2 cups Chicken broth
- 1 tbsp Dark soy sauce For color
- 1 tsp Sesame oil
- 2 stalks Green onions Sliced
- 1 Chinese sausage Sliced
Instructions
- Marinate the chicken: Combine chicken pieces with soy sauce, oyster sauce, Shaoxing wine, garlic, and ginger. Let it sit for at least 30 minutes.
- Rinse the rice thoroughly until the water runs clear to remove excess starch, which helps achieve fluffy rice.
- Heat the clay pot over medium heat, add vegetable oil, and sauté the marinated chicken until browned, about 5-7 minutes.
- Add the rinsed rice to the pot, stirring to coat with the oil and chicken juices.
- Pour in the chicken broth, dark soy sauce, and sesame oil. Stir gently to combine.
- Arrange the sliced Chinese sausage on top of the rice. Cover the pot and bring to a boil.
- Once boiling, reduce heat to low and simmer for 25-30 minutes, or until the rice is cooked and has absorbed the liquid.
- Turn off the heat and let the pot sit, covered, for an additional 10 minutes to allow the flavors to meld.
- Fluff the rice with a fork, garnish with sliced green onions, and serve hot.
Notes
Chef's Tips:
• For a crispier rice crust, increase heat to high for the last 5 minutes of cooking.
• Avoid stirring the rice too much after adding the broth to prevent it from becoming mushy.
• Serve with a side of steamed vegetables for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Store leftovers in the refrigerator within two hours of cooking