Hong Kong Clay Pot Rice
Rice is cooked with chicken and chinese sausage in a clay pot
Servings: 4 people
Calories: 620kcal
Ingredients
chicken marinade
- 1 teaspoon salt
- ¼ teaspoon white pepper
- ½ tablespoon shaoxing cooking wine
- 1 tablespoon soy sauce
- 2 thin slices ginger
- ½ teaspoon chicken bouillon
- ½ teaspoon sugar
- 1 tablespoon corn starch
- ¼ cup water
- 1 tablespoon olive oil
Clay Pot
- 1.5 cups jasmine rice
- 1.5 cups water
- 2 shiitake mushrooms
- 2 Chinese Sausage
- 1 tablespoon neutral oil (helps crisp up the rice)
- marinated chicken
garnish
- 1 green onion sliced
- soy sauce to taste
Instructions
Marinate Chicken
- Cut 1 pound of boneless chicken thigh in 1 inch pieces.
- To marinate the chicken, add the following ingredients: salt, white pepper, shaoxing cooking wine, soy sauce, ginger, chicken bouillon, sugar, corn starch, water, and olive oil. Marinate for a minimum of 15 minutes to 2 hours.
Cook Clay Pot Rice
- Wash rice until water runs clear. Then, add your rice and water to the clay pot. Place clay pot on fire and turn heat to high. Cover the clay pot and cook for 5-7 minutes until the water is boiling (covered).
- When the water is boiling, add chinese sausage, marinated chicken and shiitake mushrooms. Finally, add 1 tablespoon olive oil at the top. Cover the clay pot and turn the heat to low-medium. Cook for roughly 15 minutes (cook for 20 minutes if you like extra crispy rice, but be careful not to burn the rice!). While cooking, you can move the pot in different positions to ensure that there's an even layer of crispy rice at the bottom.
- Take the pot off of the heat and let it rest covered for 10-20 minutes. Then take off the lid, add green onions and sweet soy sauce. Mix everything together to ensure that everyone gets a bite of the crispy rice! Hope you enjoy!
Video
@cookwithdana eating clay pot rice makes me feel at home ☺️❤️ #easyrecipe #chinesefood #homecooked #crispyrice
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