Clay Pot Rice
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
3
-
Calories
387 kcal
-
Course
Main Course
Clay Pot Rice
Description
Clay Pot Rice features chicken thigh pieces, dried Chinese mushrooms, baby bok choy, and sliced Chinese cured pork belly cooked with soaked rice in a ceramic claypot. The chicken and mushrooms are marinated with soy sauce, oyster sauce, rice wine, and seasonings, which enriches their flavor. The cooking method includes soaking rice and mushrooms to ensure tenderness and reduce cooking time. The rice cooks slowly over low heat, allowing it to absorb the savory juices while forming a slightly crispy crust on the bottom. Baby bok choy and pork belly are added later in cooking, contributing freshness and richness. This one-pot dish balances meaty, umami, and fresh vegetable notes in a comforting meal.
The recipe recommends using a ceramic claypot for even heat distribution and to prevent sticking, as well as careful layering and timing to achieve the desired textures. A sauce mixture made with soy and brown sugar is optional for additional flavor but is not required due to the flavorful marinade. The dish is ideal for 2-3 servings and can be scaled up for larger groups.
Marinate chicken and mushrooms for at least 15 minutes before cooking to deepen the flavors. Soaking mushrooms overnight and rice for about an hour improves texture and cooking time. Brushing oil on the claypot helps prevent sticking. Once cooked, tilting the claypot around the fire briefly promotes a crispy rice crust. This dish brings together simple ingredients through a multi-step process to produce a layered and satisfying meal.
Ingredients
- 1 piece chicken thigh (4 oz, Boneless and skinless)
- 2 pieces Chinese dried 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 for easiest maintenance and best cooking results.
- Soak dried Chinese mushrooms overnight (4-6 hours) before use for proper softening.
- Soaking the rice for 45 minutes to an hour helps shorten cooking time and improves texture.
- Marinate the chicken and mushrooms for at least 15 minutes to develop flavor.
- Brush the claypot with oil before cooking to prevent rice from sticking.
- After cooking, tilt and move the claypot over heat to create a crispy bottom rice crust.
- The optional sauce can add extra seasoning but is not necessary due to the marinade's flavor.
- Adjust water-to-rice ratio to 1:1 for correct rice cooking in the claypot.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
