Claypot Chicken Rice

🛒 Ingredients

• Boneless Chicken Thighs 150 g · 150 kcal
• Jasmine Rice 70 g · 247 kcal
• Chinese Sausage (Lap Cheong) 30 g · 140 kcal
• Dried Shiitake Mushrooms (rehydrated) 30 g · 15 kcal
• Fresh Ginger 5 g · 4 kcal
• Garlic 5 g · 7 kcal
• Green Onions (Scallions) 5 g · 2 kcal
• Light Soy Sauce 20 g · 15 kcal
• Dark Soy Sauce 5 g · 5 kcal
• Shaoxing Wine 10 g · 10 kcal
• Sesame Oil 5 g · 45 kcal
• Cornstarch 5 g · 18 kcal
• Oyster Sauce 10 g · 10 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Cut chicken thighs into bite-sized pieces and marinate with light soy sauce, Shaoxing wine, sesame oil, cornstarch, and a pinch of white pepper for at least 30 minutes.
2. Wash jasmine rice thoroughly and drain. Slice the Chinese sausage and rehydrated shiitake mushrooms.
3. Heat a claypot or heavy-bottomed pot over medium heat, add a little vegetable oil, then sauté minced ginger and garlic until fragrant.
4. Add the marinated chicken, Chinese sausage, and shiitake mushrooms to the pot, stirring briefly.
5. Spread the washed rice evenly over the chicken mixture. Pour in a mixture of light soy sauce, dark soy sauce, oyster sauce, and sugar, along with enough water to cover the rice.
6. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15-20 minutes until the rice is cooked and water is absorbed.
7. Once cooked, turn off the heat and let it rest, covered, for another 5-10 minutes to allow the flavors to meld and for a crispy rice crust (guo ba) to form at the bottom.
8. Garnish with fresh green onions before serving. Serve hot, mixing all ingredients together in the claypot.