Traditional Claypot Rice
Immerse yourself in the rich flavors of **Traditional Claypot Rice**, a beloved Asian comfort dish that combines tender marinated chicken, savory Chinese sausages, and earthy shiitake mushrooms with perfectly steamed rice in one rustic pot. This recipe captures the essence of authentic claypot cooking, where the ingredients slowly simmer together to create a tantalizing medley of textures and aromas. Enhanced with soy sauce, oyster sauce, and sesame oil, this dish is brimming with umami and a touch of caramelized crust at the base—a signature hallmark of claypot cuisine. Garnished with fragrant green onions and served straight from the pot, this one-pot wonder is an impressive yet cozy meal that’s perfect for sharing. Keywords: Traditional Claypot Rice, Asian comfort food, one-pot recipes, authentic claypot cooking, umami flavors.
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Recipe Information
Ingredients
- 2 cups White rice
- 300 grams Boneless chicken thighs
- 2 pieces Chinese sausages (lap cheong)
- 4 pieces Dried shiitake mushrooms
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.5 tablespoon Ginger
- 2 cloves Garlic
- 2 stalks Green onions
- 3 cups Water
Instructions
Rinse the white rice under cold water until the water runs clear. Drain well and set aside.
Soak the dried shiitake mushrooms in warm water for about 20 minutes or until they are rehydrated. Drain, remove stems, and slice the mushrooms.
Cut the boneless chicken thighs into bite-sized pieces. In a mixing bowl, add chicken, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 0.5 teaspoons grated ginger, minced garlic, 1 teaspoon sugar, and sesame oil. Mix well, cover, and let marinate for at least 15 minutes in the refrigerator.
Slice the Chinese sausages thinly on a diagonal.
Heat a clay pot over medium heat. Add the drained rice and 3 cups of water. Cover and bring to a gentle simmer. Cook the rice for about 15 minutes or until the water is absorbed, and the surface of the rice is covered with small holes.
Reduce the heat to low and arrange the marinated chicken, sliced Chinese sausages, and sliced mushrooms over the partially cooked rice. Sprinkle lightly with salt and drizzle 1 teaspoon of dark soy sauce on top.
Cover the pot with a lid and cook for an additional 20-25 minutes on low heat, or until the chicken is cooked through and the flavors meld together. Check occasionally to ensure the bottom doesn’t burn; if necessary, add a little more water.
Remove the lid and allow the steam to release for a few minutes.
Garnish with chopped green onions before serving.
Serve hot directly from the claypot for an authentic and aromatic dining experience.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 9.4 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1783 mg | 38% | |
*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.
