Claypot Chicken and Rice Recipe
Table of Contents
Claypot chicken and rice is a comforting one-pot dish that combines tender chicken, aromatic rice, and savory seasonings. Traditionally cooked in a claypot over an open flame, this meal brings out deep flavors while delivering a slightly smoky aroma and crispy rice crust at the bottom. Whether you’re preparing it for a weeknight dinner or a family gathering, this recipe is both satisfying and easy to follow.
What is Claypot Chicken and Rice?
Claypot chicken and rice is a classic Asian dish that originated in Southern China and has become popular across Southeast Asia. The key feature is the use of a claypot, which heats evenly and creates a unique texture. The rice cooks alongside marinated chicken, Chinese sausage, mushrooms, and soy-based sauces, allowing the flavors to infuse into every grain.
Ingredients You’ll Need
For 2 to 3 servings, gather the following:
- 2 cups jasmine rice, rinsed and drained
- 3 chicken thighs, chopped into bite-sized pieces
- 2 Chinese sausages (lap cheong), sliced thinly
- 6 shiitake mushrooms, soaked and sliced
- 3 cloves garlic, minced
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon ground white pepper
- 1 tablespoon cooking oil
- 2 green onions, chopped for garnish
Step-by-Step Cooking Instructions
1. Marinate the Chicken
In a bowl, combine chicken with light soy sauce, oyster sauce, sesame oil, sugar, and pepper. Marinate for at least 30 minutes to let the flavors absorb.
2. Prepare the Rice
Place rinsed rice into the claypot. Add enough water to cover the rice with about half an inch above the grains. Bring it to a simmer over medium heat.
3. Layer the Toppings
When the rice is halfway cooked, spread the marinated chicken, mushrooms, and Chinese sausage evenly over the top. Cover with the claypot lid and reduce the heat to low.
4. Let It Steam
Allow the dish to cook gently for 15 to 20 minutes until the rice is fluffy and the chicken is fully cooked. Avoid lifting the lid often, as this lets out the steam.
5. Add Finishing Touches
Mix dark soy sauce with a splash of hot oil and drizzle it over the cooked dish. Garnish with chopped green onions before serving.
Tips for the Perfect Claypot Chicken and Rice
- Crispy bottom layer: Cook on slightly higher heat during the last 2 minutes to create the signature crunchy rice crust without burning.
- Substitutions: If you don’t have a claypot, use a heavy-bottomed pot or cast-iron skillet for similar results.
- Extra flavor: Add ginger slices or Shaoxing wine to the marinade for more depth.
Serving Suggestions
Claypot chicken and rice is a complete meal on its own, but pairs well with light vegetable sides like stir-fried bok choy or steamed greens. For added freshness, serve it with a small bowl of pickled vegetables or chili soy dipping sauce.
Conclusion
Claypot chicken and rice is more than just a hearty one-pot meal—it’s a dish that brings comfort and tradition to the table. With the right ingredients and cooking method, you can achieve flavorful, tender chicken, perfectly cooked rice, and that irresistible crispy bottom layer. It’s simple, delicious, and sure to be a family favorite.
Frequently Asked Questions
Can I make claypot chicken and rice without a claypot?
Yes. A cast-iron skillet or Dutch oven works well because they distribute heat evenly, though you may not get the exact same smoky flavor as with a traditional claypot.
What type of rice is best?
Jasmine rice is commonly used for its fragrance and texture. Long-grain rice varieties also work, but avoid short-grain rice as it tends to get too sticky.
How do I prevent the rice from burning?
Keep the heat at medium-low once the pot is covered and avoid letting the water evaporate completely before the chicken cooks. Adding a few tablespoons of extra water midway can help.
