Clay Pot Rice
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
3
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Calories
387 kcal
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Course
Main Course
Clay Pot Rice
Report
A traditional and classic clay pot rice (煲仔飯) is a signature Cantonese Chinese dish. This Chinese clay pot rice recipe is served with chicken, mushrooms and Chinese cured pork belly as the toppings. It is a classic and popular Hong Kong claypot rice for lunch or dinner. Let’s learn how to cook clay pot rice with detailed instructions and a video for your meal.
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Ingredients
- 1 piece chicken thigh (4 oz, Boneless and skinless)
- 2 pieces dried Chinese mushrooms (Medium sized)
- 2 pieces baby bok choy (2.3 oz)
- ½ piece Chinese cured pork belly (2 oz)
- 2 lices ginger (0.4 oz)
- 1 teaspoon vegetable oil (Brush the claypot)
- 1 tablespoon sesame oil (Drip around the claypot lid, you can use vegetable oil.)
- 1 cup rice
- 1 cup water
Marinated chicken and mushrooms:
- ½ tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cooking rice wine
- ⅛ teaspoon salt
- ½ teaspoon sugar
- ½ tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
Sauce mixture: (optional)
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup water
- ½ tablespoon dark soy sauce
Instructions
- Put 2 medium sized dried Chinese mushrooms into a bowl and pour 1 cup of water. Sock it for 4-6 hours. (I usually soak the mushrooms the night before I need to use it.)
- Then, put 1 cup of rice into a container and pour 2 cups of water. Let it soak for 45 minutes to an hour.
- Peel a small piece of ginger (0.4 oz or two slices) and cut it into strips.
- Cut 2 baby bok choy into half.
- Next, put the baby bok choy into a container and pour 1 cup of water. Let it soak for 15 minutes. Then, wash or rinse it 2-3 times.
- After soaking the Chinese mushrooms, squeeze the excess water and cut them into strips.
- Cut ½ piece of Chinese cured pork belly (2 oz) into slices.
- Remove excess fat from the chicken thigh and cut 1 piece of boneless and skinless chicken thigh into strips.
- Put the cut chicken thigh and mushrooms into the container.
- Add ⅛ teaspoon of salt, ½ teaspoon of sugar, 1 teaspoon of sesame oil, 1 tablespoon of cooking rice wine, 1 tablespoon of soy sauce, ½ tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, ½ teaspoon of garlic powder and ½ tablespoon of cornstarch. Then, mix it well.
- After, add the ginger from step 3 into the marinated chicken and mushrooms. Mix it well. Let it marinate for at least 15 minutes before cooking.
- Meanwhile, put ¼ cup of brown sugar, ¼ cup of soy sauce, ¼ cup of water and ½ tablespoon of dark soy sauce into a pot. Then, mix it well. Turn on medium fire, keep stirring and let the sugar melt. (This sauce is optional.)
- Set the sauce mixture aside and let it cool off.
- After soaking the rice, drain it well.
- Pour 1 teaspoon of vegetable oil into the claypot.
- Use a brush to brush the oil around the pot.
- Turn on the fire to small, put the drained rice from step 14 into the claypot.
- Pour 1 cup of water into the claypot. (Water and rice ratio is 1:1) Use a spoon to level off the rice and make sure water covers the rice. Then, cover the lid and let it cook for 10 minutes on a small fire.
- After 10 minutes, open the lid and the rice is cooked.
- The following step, put the marinated chicken and mushrooms from step 11 on top of the rice. Cover the lid and let it cook for 10 minutes on a small fire.
- After that, open the lid, put the sliced Chinese cured pork belly from step 7 on the chicken and mushrooms.
- And, add the washed baby bok choy from step 5 on the rice, chicken and mushrooms. Cover the lid.
- Drip 1 tablespoon of sesame oil or vegetable oil around the lid. Let it cook for 5 minutes on a small fire.
- Then, move and tilt around the claypot for a minute to make the rice crispy around the pot.
- Lastly, add some sauce mixture from step 13 to your taste and saltiness. (This is optional.)
Notes
- Use a ceramic claypot because it is easier to maintain and clean. You can find any that are made in Japan, Korea and China. My claypot size is small for 2-3 servings. You can get a bigger pot and double or triple the servings if you need to make more to feed the family.
- I usually soak the dried Chinese mushrooms the night before I need to use it because it takes around 4-6 hours until it's soft.
- Personally, I like to soak the rice first because it helps shorten the cooking time.
- Marinate chicken and mushrooms for at least 15 minutes before cooking.
- Soak the rice for around 45 minutes to an hour. After that, drain the rice well.
- Water and rice ratio is 1:1.
- Brush oil in the claypot to prevent sticking the rice. Turn on the fire to small, put the drained rice into the clay pot and add water. Use a spoon to level off the rice and make sure water covers the rice. Cover the lid and let it cook for 10 minutes on a small fire.
- Then, open the lid and add the marinated chicken and mushrooms. Cover the lid and cook for another 10 minutes on a small fire.
- After, open the lid, add the Chinese cured pork belly and baby bok choy. Cover the lid and cook for 5 minutes on a small fire.
- Pour 1 tablespoon of sesame oil or vegetable oil around the lid. Then, move around and tilt the claypot around the fire for a minute. This can help create crispy rice crust.
- Sauce mixture is optional because the marinated Chicken and Chinese cured pork belly is flavorful and salty. However, you can make the sauce for extra flavor and suit your taste and saltiness.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
54g
(18%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
37mg
(12%)
Sodium
965mg
(40%)
Potassium
196mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
59IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 37mg | 12% |
| Sodium | 965mg | 40% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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