24min 4 ppl
Claypot Chicken Rice
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 30g
Carbs 62g
Fats 20g
About this dish
Chicken, Chinese sausage and shiitake mushrooms cooked directly into the rice in a claypot until the base forms a crisp, savoury crust.
Allergy Info
Gluten, Soya, Celery, Sesame, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Gingerjulienned15 g
- Garlic clovesminced3 cloves
- Spring onionssliced, to serve2 stalks
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into chunks400 g
- Chinese Sausagesliced2 whole
Tins & Jars
- Chicken stock500 ml
Dried Goods
- Dried shiitake mushroomssoaked and sliced6 whole
- Jasmine ricerinsed350 g
- Sugar0.5 tsp
- Cornflour1 tsp
Oils & Condiments
- Dark soy sauce2 tbsp
- Light soy saucedivided2 tbsp
- Oyster sauce1 tbsp
- Sesame Oil1 tsp
Utensils
- Claypot
- Mixing bowl
- Meat thermometer
Method
1
Soak the dried shiitake mushrooms in hot water for 20 minutes until softened, then drain and slice, reserving the soaking liquid if using.
Approx. 2 minutes
2
Toss the chicken chunks with the cornflour, 1 tablespoon of the light soy sauce and the sesame oil in a bowl, and leave to marinate for 10 minutes.
Approx. 3 minutes
3
Place the rinsed rice in a claypot with the chicken stock and bring to a simmer over medium heat.
Approx. 4 minutes
4
Cover and cook for 10 minutes until the liquid is mostly absorbed and small holes appear on the surface of the rice.
Approx. 10 minutes
5
Scatter the marinated chicken, Chinese sausage, shiitake mushrooms, ginger and garlic over the rice, then cover and cook for a further 15 minutes over low heat.
Approx. 16 minutes
6
Drizzle over the dark soy sauce, remaining light soy sauce, oyster sauce and sugar, cover and cook for 5 more minutes until a meat thermometer inserted into the chicken reads at least 74°C.
Approx. 6 minutes
7
Turn off the heat and leave covered for 5 minutes so the base forms a crisp crust, then scatter with spring onions and serve straight from the claypot.
Approx. 5 minutes
