Chinese Clay Pot Rice

Chinese clay pot chicken rice is the ultimate comfort food meal that can be easily made with one pot! This clay pot recipe is made with marinated chicken, bok choy, and shitake mushrooms and then mixed with a mouthwateringly delicious garlic oyster sauce.

📝 Ingredients

• 1 1/3 cup (10 oz) white jasmine rice
• 1 1/2 cup (11 oz) water
• 2 teaspoons vegetable oil
• 2 links Chinese sausage (sliced)
• 2 baby bok choy (sliced in half)
• 2 stalks green onion (sliced)
• 1 lb chicken thigh (sliced into 1 inch pieces pat dry)
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 3 tablespoon water
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 shallot (minced)
• 1/2 tablespoon ginger (minced)
• 1 tablespoon vegetable oil
• 1 cups fresh shitake mushrooms (thinly sliced)
• 2 teaspoon oyster sauce
• 1 teaspoon sugar
• 2 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 2 teaspoon sugar
• 3 cloves garlic (minced)

👨‍🍳 Instructions

1. 1Prepare the rice. Wash the rice until the water runs clear. Cover and soak the rice in boiling water for about 10 minutes. Drain and set aside.
2. 2Marinate the chicken. In a medium mixing bowl, add the chicken marinade ingredients and mix until combined. Add the prepared chicken pieces and mix until each piece is evenly coated. Set aside to marinate for at least 30 minutes.
3. 3Marinate the mushrooms. In a small bowl, mix together the mushroom and marinade ingredients until combined. Add the sliced mushrooms and mix until evenly coated. Set aside to marinate for at least 30 minutes.
4. 4Cook the rice. Add the soaked rice, 1 1/2 cups of water, and 1 teaspoon of oil to the clay pot over a stove on medium heat. Mix well. Cover and bring the water to a boil, for about 5 minutes. Once the water has reached a boil and the water has leveled out with the rice, add an even layer of the Chinese sausage, baby bok choy marinated chicken, and mushrooms over the rice. Cover and cook on low heat for about 10 minutes.
5. 5Scorch the rice. After 10 minutes, increase the heat to medium heat, and pour about 1 teaspoon of oil along the edges of the pot to scorch the edges of the rice. Cook for another 1-2 minutes or until you hear a crackling sound.
6. 6Make the sauce. While the rice is cooking, mix all the ingredients for the sauce in a medium mixing bowl until combined.
7. 7Serve. When the rice is done cooking, top the rice with the sauce and freshly sliced green onions. Toss and enjoy immediately.