Clay Pot Chicken Rice Without the Clay Pot
Savor the rich, comforting flavors of Clay Pot Chicken Rice Without the Clay Pot—an ingenious twist on the classic Chinese dish, no special cookware required! This recipe delivers tender, marinated chicken thighs, fragrant jasmine rice, and slices of savory Chinese sausage, all cooked to perfection in a single pan. Infused with a bold blend of soy sauces, oyster sauce, Shaoxing wine, garlic, and ginger, every bite bursts with umami goodness. The key technique involves toasting the rice for added richness before simmering it in a flavorful chicken broth, ensuring a perfectly fluffy and aromatic base. Garnished with fresh green onions and optional cilantro, this dish is a showstopper that’s ready in just an hour—perfect for a weeknight dinner or an impressive centerpiece for family gatherings. Indulge in the taste of traditional clay pot cooking—no clay pot necessary!
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Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 3 tbsp Soy sauce
- 1.5 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp Sesame oil
- 1 tsp Sugar
- 0.5 tsp White pepper
- 2 pieces Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 2 cups White rice, uncooked
- 2.5 cups Chicken broth
- 2 tbsp Vegetable oil
- 2 pieces Chinese sausage (lap cheong), sliced (optional)
- 3 pieces Green onions, sliced
- 2 tbsp Cilantro, chopped, for garnish (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add 2 tablespoons of soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, minced garlic, and minced ginger. Mix well to coat the chicken evenly. Let it marinate for at least 15 minutes.
Rinse the rice under cold water until the water runs clear. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large non-stick or heavy-bottomed pan over medium heat.
Add the marinated chicken pieces and cook for 4-5 minutes until they are lightly browned but not fully cooked. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil if needed. Stir in the rinsed rice and toast it for 1-2 minutes.
Add the chicken broth and the remaining 1 tablespoon of soy sauce to the rice in the pan. Stir to combine.
Arrange the partially cooked chicken and the sliced Chinese sausage (if using) on top of the rice.
Cover the pan with a lid, reduce the heat to low, and let it cook for 25-30 minutes until the rice is fully cooked and has absorbed all the liquid.
Turn off the heat and let the pan sit, covered, for 5 minutes to allow the flavors to meld together.
Garnish with sliced green onions and chopped cilantro before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
