Claypot Chicken Rice

4.72 from 7 votes

Claypot Chicken Rice - chicken, cornstarch, Chinese rice wine, sesame oil.

Prep Time15

Cook Time1 30

Inactive Time30

Total Time2 15

Course: Chinese Recipes

Cuisine: Chicken

Keyword: Claypot Chicken Rice

Servings: people

Calories: 326kcal

1 pound (500g) chicken meat from the thighs or breast, deboned and sliced into 2-inch (5 cm) pieces
1 tablespoon corn starch
3 teaspoons Chinese rice wine
3 teaspoons sesame oil
1 pinch salt

2 tablespoons vegetable oil
3 cloves garlic minced
1 piece ginger, peeled and thinly sliced
1 oz (25g) dried shiitake mushrooms rehydrated in hot water and sliced
2 oz (60g) dried Chinese sausage, Lap Cheong, sliced
10 oz (300g) white rice rinsed in cold water until the water runs clear and drained
2 teaspoons soy sauce
2 teaspoons sesame oil
¾ cup water at room temperature
5 oz (150g) leafy green vegetables like bok choy, gai choy, dou miao or spinach, rinsed and roughly chopped
1 tablespoon dark soy sauce
1 teaspoon sesame oil

Whisk the cornstarch, rice wine, sesame oil and salt in a bowl, then pour it over the chicken pieces, mixing well to coat. Set aside for 30 minutes while you prepare the rest of the ingredients.

Heat the oil in a wok or a deep frying pan, then add the garlic and ginger, frying until fragrant. Add the marinated chicken and stir. When the meat starts to brown, add the mushrooms and chinese sausage, stirring for a minute to mix well.
If you're using a claypot, place it on a hob and turn the heat to low.
Add the rice to the wok and turn the heat to high, mixing as you go to allow the rice to fully absorb the flavor of the other ingredients. Add the light soy sauce and sesame oil to the wok and keep stirring and mixing for another 2 minutes.
Turn off the heat and transfer the contents of the wok to the claypot. Add the water, then cover and increase the heat to medium.
Leave the ingredients to cook for about an hour, checking-in every 15 minutes and giving the rice a stir or two.
After an hour, add the vegetables, cover and turn the heat to low for 10 minutes.
Drizzle the dark soy sauce and sesame oil over the vegetables and serve, with the claypot as your centerpiece.