Low Fat Traditional Claypot Rice
Savor the comforting flavors of 'Low Fat Traditional Claypot Rice,' a lighter take on the classic Asian favorite. This delightful dish combines tender, marinated skinless chicken thighs, earthy shiitake mushrooms, and aromatic ginger and garlic atop fluffy brown jasmine rice, cooked to perfection in a traditional claypot or heavy-bottomed pan. With a blend of low-sodium soy sauce, dark soy sauce, and oyster sauce, the dish delivers rich, umami-packed taste while keeping things light and healthy. The recipe uses low-fat chicken stock and eliminates added fats, offering a guilt-free indulgence perfect for weeknight dinners or casual meals. Finished with a sprinkle of fresh scallions, this wholesome one-pot wonder is both nutritious and bursting with authentic flavors. Ideal for health-conscious home cooks seeking a satisfying and easy-to-prepare twist on traditional claypot rice.
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Recipe Information
Ingredients
- 1 cup brown jasmine rice
- 200 grams skinless chicken thighs
- 4 pieces shiitake mushrooms (dried or fresh)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 2 stalks scallions
- 1.5 cups low-fat chicken stock
- 1 teaspoon vegetable oil (optional for greasing pot)
Instructions
Rinse the brown jasmine rice under cold water and set aside to soak for 30 minutes if possible (optional, but improves texture).
Cut the skinless chicken thighs into bite-sized pieces. Mince the garlic and grate the ginger. Slice the shiitake mushrooms thinly. Chop the scallions into small pieces, separating the white and green parts.
In a bowl, marinate the chicken pieces with 1 tablespoon low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, and 1 teaspoon sesame oil. Mix well and let sit for 10-15 minutes.
If using dried shiitake mushrooms, soak them in hot water for about 10 minutes, then drain and slice. Reserve the soaking liquid to add extra flavor to the rice, if desired.
Optional: Lightly grease the bottom of the claypot (or heavy-bottomed pot) with 1 teaspoon of vegetable oil to prevent sticking.
Drain the rice and add it to the pot. Pour in the chicken stock (and optional mushroom soaking liquid, if using), ensuring a ratio of 1 cup rice to 1.5 cups liquid.
Turn the heat to medium and bring the rice mixture to a simmer. Once simmering, gently spread the marinated chicken and mushrooms on top of the rice. Do not stir.
Cover with a lid and reduce the heat to low. Let the rice cook for about 20 minutes undisturbed, or until the liquid is fully absorbed.
After 20 minutes, check to ensure the bottom rice layer is slightly crisp (important for authentic claypot rice flavor). If you'd like it crispier, increase the heat to medium for another 2-3 minutes while monitoring carefully.
Turn off the heat and let the rice sit covered for 5 minutes. Garnish with the green part of the scallions before serving.
Serve hot and enjoy a flavorful, low-fat version of this traditional claypot rice!
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 4000 mg | 174% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.6 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 102 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1024 mg | 22% | |
*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.
