Servings
Font
Back
Clay Pot Rice
5 from 36 votes

Clay Pot Rice

This Clay Pot Rice combines chicken thigh, Chinese dried mushrooms, baby bok choy, and cured pork belly cooked together in a ceramic claypot, creating layers of flavor and varying textures. The marinated chicken and mushrooms impart a savory depth, while the rice forms a slightly crispy crust at the bottom. This dish involves soaking ingredients beforehand to enhance their texture and shorten cooking time, resulting in a warm, comforting main course with tender meats and fragrant rice.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 3
Calories: 387 kcal
Course: Main Course
Cuisine: Asian, Chinese

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

    Cup of Yum
  1. 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.)
  2. Then, put 1 cup of rice into a container and pour 2 cups of water. Let it soak for 45 minutes to an hour. 
  3. Peel a small piece of ginger (0.4 oz or two slices) and cut it into strips.
  4. Cut 2 baby bok choy into half.
  5. 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. 
  6. After soaking the Chinese mushrooms, squeeze the excess water and cut them into strips. 
  7. Cut ½ piece of Chinese cured pork belly (2 oz) into slices.
  8. Remove excess fat from the chicken thigh and cut 1 piece of boneless and skinless chicken thigh into strips. 
  9. Put the cut chicken thigh and mushrooms into the container.
  10. 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.
  11. 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. 
  12. 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.)
  13. Set the sauce mixture aside and let it cool off. 
  14. After soaking the rice, drain it well.
  15. Pour 1 teaspoon of vegetable oil into the claypot.
  16. Use a brush to brush the oil around the pot. 
  17. Turn on the fire to small, put the drained rice from step 14 into the claypot.
  18. 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.
  19. After 10 minutes, open the lid and the rice is cooked.
  20. 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.
  21. After that, open the lid, put the sliced Chinese cured pork belly from step 7 on the chicken and mushrooms.
  22. And, add the washed baby bok choy from step 5 on the rice, chicken and mushrooms. Cover the lid.
  23. Drip 1 tablespoon of sesame oil or vegetable oil around the lid. Let it cook for 5 minutes on a small fire.
  24. Then, move and tilt around the claypot for a minute to make the rice crispy around the pot. 
  25. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 387

% 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.