Low Sodium Traditional Claypot Rice
Savor the comforting flavors of Low Sodium Traditional Claypot Rice, a healthier spin on a beloved classic. This aromatic one-pot meal combines fluffy jasmine rice, tender marinated chicken thighs, and earthy shiitake mushrooms, all simmered to perfection in a claypot. Seasoned with low sodium soy sauce, sesame oil, and a touch of dark soy sauce, the dish ensures robust flavor without overwhelming saltiness. Fresh ginger, garlic, and scallions add depth, while the cooking technique delivers the signature fluffy rice with a subtle smoky crust (socarrat). Perfect for a hearty, low-sodium dinner, serve it hot straight from the claypot for an authentic, wholesome experience that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 200 grams Boneless chicken thighs
- 4 pieces Shiitake mushrooms
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Dark soy sauce (low sodium if available)
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, julienned
- 2 cloves Garlic, minced
- 2 stalks Scallions, sliced
- 1.25 cups Water
- 0.25 teaspoon Salt
- 0.25 teaspoon White pepper powder
- 1 tablespoon Vegetable oil
Instructions
Rinse the jasmine rice thoroughly until the water runs clear. Soak the rice in fresh water for 15 minutes, then drain.
Slice the chicken thighs into bite-sized pieces and place them in a bowl. Add 1 tablespoon of low sodium soy sauce, sesame oil, a pinch of salt, and white pepper. Mix well and let it marinate for 10 minutes.
Soak the shiitake mushrooms in hot water for 10 minutes to rehydrate. Once softened, slice them thinly and set aside.
In a claypot (or a heavy-bottomed pot), heat the vegetable oil over medium heat. Add the minced garlic and ginger, stir-fry until aromatic.
Add the marinated chicken and cook for 2–3 minutes until the chicken starts to brown but is not fully cooked.
Stir in the sliced shiitake mushrooms and mix everything together.
Spread the drained rice evenly over the chicken and mushrooms in the claypot. Add 1.25 cups of water and drizzle the remaining 1 tablespoon of low sodium soy sauce and dark soy sauce on top.
Cover the claypot with a lid and bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes.
After 20 minutes, remove the lid and gently fluff the rice with a fork. Add the sliced scallions on top.
Cover again and let the rice steam on low heat for another 5 minutes.
Turn off the heat and let the claypot rest (covered) for 5 minutes before serving. This helps the flavors meld together.
Serve hot directly from the claypot, garnished with additional scallions if desired.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 916 mg | 19% | |
*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.
