Authentic Chinese Clay Pot Rice with Tender Chicken

A classic Cantonese comfort dish, Clay Pot Rice with Tender Chicken is a savory, aromatic one-pot meal. Featuring marinated chicken, shiitake mushrooms, and fragrant rice cooked to perfection in a clay pot, this dish is topped with flavorful soy-based sauce and scallions. The crispy bottom layer of rice, known as "socarrat," adds a delightful crunch to this authentic recipe.

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Ingredients

For the Chicken Marinade:

• 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon Shaoxing wine (Chinese cooking wine)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• Pinch of white pepper

For the Clay Pot Rice:

• 1½ cups jasmine rice, rinsed
• 1½ cups water or chicken broth
• 4 dried shiitake mushrooms, soaked and sliced
• 2 Chinese sausages (lap cheong), sliced (optional)
• 1 tablespoon vegetable oil

For the Sauce:

• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• ½ teaspoon sesame oil

For Garnish:

• 2 scallions, chopped
• 1 tablespoon fresh cilantro (optional)

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Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine all marinade ingredients.
2. Add chicken pieces and mix well to coat.
3. Cover and marinate for at least 30 minutes in the refrigerator.

Step 2: Prepare the Rice

1. Rinse the rice under cold water until the water runs clear.
2. Add rice and water (or chicken broth) to a clay pot. Let soak for 20 minutes for softer rice.

Step 3: Cook the Rice

1. Place the clay pot on medium heat and bring the water to a simmer.
2. Once simmering, reduce the heat to low, cover, and cook for 10 minutes.

Step 4: Add the Toppings

1. Gently spread the marinated chicken, mushrooms, and Chinese sausage (if using) over the partially cooked rice.
2. Cover and cook on low heat for another 15-20 minutes, until the chicken is tender and the rice is fully cooked.

Step 5: Make the Sauce

1. In a small bowl, mix all sauce ingredients until the sugar dissolves.

Step 6: Create the Crispy Rice Layer

1. Increase the heat to medium-high for 2-3 minutes to crisp the bottom rice layer.
2. Be careful not to burn; you should hear a faint crackling sound.

Step 7: Serve and Garnish

1. Drizzle the prepared sauce over the chicken and rice.
2. Garnish with chopped scallions and cilantro.
3. Serve immediately and enjoy!

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Pro Tips

1. Clay Pot Care: Heat your clay pot gradually to avoid cracking.
2. Rice Texture: For fluffier rice, use jasmine or short-grain rice.
3. Flavor Boost: Add a teaspoon of ginger or garlic to the marinade for extra aroma.

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Nutrition Information (Per Serving)

• Calories: 420
• Carbohydrates: 50g
• Protein: 28g
• Fat: 12g
• Sodium: 860mg

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Keywords:

Clay pot rice, chicken clay pot recipe, Cantonese clay pot rice, Chinese clay pot dish, authentic Chinese recipes

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FAQ

Can I use a regular pot if I don’t have a clay pot?

Yes, you can use a heavy-bottomed pot or a cast-iron skillet, though the flavor may differ slightly.

How do I prevent the clay pot from cracking?

Always soak the clay pot in water before use and heat it gradually.