Sugar-Free Traditional Claypot Rice
Savor the comforting flavors of this Sugar-Free Traditional Claypot Rice, a healthier take on an iconic Asian dish without compromising on taste. Perfectly cooked jasmine rice is infused with the rich aroma of garlic and sesame, layered with tender, marinated chicken, earthy shiitake mushrooms, and optional Chinese sausage or a sugar-free substitute for a guilt-free twist. A blend of low-sodium soy sauce, sugar-free dark soy, and oyster sauce (or a vegan tamari alternative) creates a luscious, savory glaze that ties the dish together beautifully. Cooked entirely in a claypot, this recipe delivers unmatched warmth and an authentic, slightly crispy rice bottom for a delightful texture. Ready in under an hour, this sugar-free variation is ideal for anyone seeking a flavorful, wholesome meal that's both healthy and satisfying. Garnish with fresh spring onions and serve straight from the pot for a restaurant-quality dinner at home.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 200 grams Boneless chicken thigh
- 1 piece Chinese sausage (optional, omit for a healthier version or replace with a sugar-free sausage)
- 4 pieces Shiitake mushrooms (soaked and sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Dark soy sauce (sugar-free)
- 1 tablespoon Oyster sauce (sugar-free or substitute with tamari for a vegan option)
- 1 teaspoon Sesame oil
- 2 teaspoons Vegetable oil
- 1.5 cups Water or chicken stock
- 2 stalks Spring onions (sliced for garnish)
Instructions
Rinse the jasmine rice in water until the water runs clear. Drain and set aside.
Cut the boneless chicken thigh into bite-sized pieces and set aside.
In a small bowl, mix together the soy sauce, dark soy sauce, oyster sauce, and sesame oil. This will be the marinade and sauce for the dish.
Marinate the chicken with half of the sauce mixture and let it sit for 10 minutes.
If using Chinese sausage, slice it thinly at a diagonal angle. If you're swapping it for a sugar-free sausage, prepare accordingly.
Heat 2 teaspoons of vegetable oil in a claypot (or heavy-bottomed pot with a lid) over medium heat. Add the minced garlic and sauté until fragrant.
Add the drained rice to the pot and stir for a minute to coat the grains of rice with oil and garlic.
Pour in the water or chicken stock and bring it to a gentle boil. Lower the heat to the smallest flame setting, cover the pot, and let the rice cook for 10 minutes.
After 10 minutes, quickly layer the marinated chicken, sliced mushrooms, and sausage (if using) on top of the semi-cooked rice. Do not stir. Cover the pot again and continue to cook for another 15 minutes on low heat.
Once the rice is fully cooked and the toppings are heated through, drizzle the remaining sauce mixture over the top. Cover the pot and let it sit off the heat for 5 minutes to let the flavors meld.
Remove the lid, fluff the rice slightly, and garnish with sliced spring onions. Serve immediately in the claypot for an authentic experience.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 468 mg | 10% | |
*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.
