Clay Pot Rice Two Ways (煲仔饭)
User Reviews
5
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Prep Time
3 mins
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Cook Time
16 mins
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Total Time
19 mins
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Servings
2
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Course
Main Course
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Cuisine
Chinese
Clay Pot Rice Two Ways (煲仔饭)
Description
This recipe features two topping choices on jasmine rice cooked traditionally in a clay pot: Chinese sausage or chicken thigh marinated with ginger, cornstarch, Shaoxing rice wine, and seasoning. The rice is rinsed and cooked uncovered over medium-low heat to allow water absorption without drying. Toppings are arranged carefully on the rice without overlap, then covered and cooked on the lowest heat setting to allow gentle steaming of the meat and infusing the grain with flavor.
An important technique is to scorch the rice by applying cooking oil around the pot’s lid edges and increasing heat to medium, producing the sought-after crispy rice crust on the bottom and slightly on the sides. The sauce is a mix of light and dark soy, oyster sauce, wine, sesame oil, sugar, and white pepper, providing a savory complement.
This dish can also be adapted for cast iron or heavy-bottom pots, though the crispy side crust is unique to the clay pot and the ability to tilt it. Rice cooker or Instant Pot methods are options if crispiness is not desired, though texture and flavor will differ. Adjust cooking times based on equipment and rice characteristics to achieve tender rice with the correct crust texture.
Ingredients
Topping option 1
- 2 links Chinese sausage
Topping option 2
- 2 pieces chicken thigh about 7oz/200g, skinless, boneless
- 1 tablespoon ginger julienned
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing rice wine
- ⅛ teaspoon salt
- 1 pinch ground white pepper
For the rice
- 1 cup jasmine rice about 7.5oz/215g
- 1 cup water or unsalted stock
For the sauce
- 1 tablespoon soy sauce light
- 1 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon ground white pepper
You also need
- 2 talks scallions finely chopped
Instructions
Prepare the meat
- Option 1: If using Chinese sausages, rinse them with hot water to remove any dust.
- Option 2: If using chicken, cut it into bite-sized pieces, then marinate with ginger, cornstarch, Shaoxing rice wine, salt, and white pepper for about 10 minutes.
Cook the rice
- Rinse the rice under runny water then drain well. Put it into the pot along with 1 cup of water.
- Cook over medium-low heat uncovered until the water levels with the rice (watch attentively to avoid drying out the water).
Add the topping
- Place the topping, either the whole links of sausages or the marinated chicken, over the rice (do not overlap the meat). Cover with a lid.
- Turn the heat to the lowest. Leave to cook for 10 minutes or so (see note 3).
Scorch the rice
- Pour a little neutral-flavored cooking oil all along the lid of the clay pot (see note 4). Turn the heat up to medium and continue cooking to scorch the bottom of the rice. If you’re using a gas cooker, try tilting the pot at different angles to heat the side.
- Once you sense a little smoke or a subtle burnt smell, remove the pot from the heat immediately (The scorching process took me about 4 minutes).
- If you use sausages, take them out at this moment and cut into thin slices. Put them back in the pot.
Season & mix
- While waiting for the rice to cook, mix all the ingredients for the sauce. Add it to the cooked rice and meat along with chopped scallions.
- Serve the dish in the pot. Toss and mix thoroughly and enjoy it immediately.
Notes
- A heavy-bottomed pot such as cast iron can substitute for a clay pot but won’t produce the side-crisped rice crust.
- Rice cooker or Instant Pot may be used but sacrifice the signature scorched rice texture.
- Adjust cooking time depending on equipment and pot performance for best results.
- If your clay pot lid is tight, pour the oil around the edge quickly and replace the lid to retain heat and allow oil to flow underneath, aiding the scorched rice formation.
User Reviews
Overall Rating
5
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