Chicken and Sausage Clay Pot Rice

Published on in Asian Cooking Techniques, Chicken, Pork, Proteins, Rice, Rice, Noodles, & Starches
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Chicken and sausage clay pot rich is a deliciously warm comfort food and perfect on a cool evening. The rice is crispy and chewier on the edges of the pot. The sauce and meat cooked on top is fragrant and moist.

Chicken and Sausage Clay Pot Rice
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Chicken and Sausage Clay Pot Rice

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Course: Lunch, DinnerCuisine: ChineseDifficulty: Moderate
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

452

kcal
Total time

50

minutes

The combination of chicken and Chinese sausage (aka Lap Cheong) on top of rice is very flavorful.

Ingredients

  • 6 dried shiitake mushrooms (soaked in hot water for 15 minutes)

  • 4 links of Chinese sausage

  • 4 boneless chicken thighs

  • 1 tablespoon shaoxing rice wine

  • 4 tablespoons soy sauce

  • 3 tablespoon oyster sauce

  • 1 cup white rice

  • 1 1/2 cup water

  • 1 tablespoon olive oil

  • 2 cloves garlic minced

  • 2 slices of ginger julienned

  • 1/2 teaspoon of white pepper

  • 1/2 teaspoon sugar

  • 1 scallion chopped (optional)

Directions

  • Boil water and soak dried mushrooms for 15 minutes in a small bowl. After mushrooms are soft and have been reconstituted, cut off stems and cut them in half. Chop sausage links. Set them aside.
  • Chop chicken thighs into 1 inch pieces. Add rice wine, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch and mix well. Set aside and let marinate.
  • Wash white rice and drain. Put in ceramic bowl or clay pot with 1 1/2 cup of water and set on stove on medium-high heat uncovered.
  • While you wait for rice to boil, heat olive oil in wok and add garlic and ginger. Add chicken, chinese sausage, and mushrooms. Stirfry until chicken looks half done.
  • When rice is boiling, add meat mixture to top of rice and then cover pot. Reduce temperature to simmer and let cook for 15 minutes.
  • While rice is simmering, mix remaining soy sauce (3 tablespoons), oyster sauce (2 tablespoons), sugar, white pepper in a bowl.
  • After rice has been cooking for 15 minutes, uncover and pour in soy sauce mixture over the top. Add scallions on top (optional). Cover and let cook for another 5 minutes.
  • Remove from heat, set on heat safe trivet and serve.