Chicken Claypot Rice

Ingredients

• 0.5 chicken thigh (cubed)
• 1 knob ginger (sliced or minced)
• 1 tsp corn flour
• 1 tbsp Chinese wine (Shaoxing wine)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 Chinese sausage (sliced; lap cheong)
• 1 cup white rice (washed)
• 1 cup water
• coriander (for garnish)
• fried shallot oil (for garnish)
• dark soy sauce (to taste for finishing)

Steps

1. 1

   Prepare the chicken by cubing the thigh meat. In a bowl, combine the chicken with the ginger, corn flour, Chinese wine, soy sauce, and sesame oil. Mix well and let it marinate.

2. 2

   Wash the rice thoroughly until the water runs clear, then drain.

3. 3

   Place the washed rice and 1 cup of water into the claypot.

4. 4

   Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 5-8 minutes until the water is mostly absorbed but the rice is still wet.

5. 5

   Quickly open the lid and arrange the marinated chicken and sliced Chinese sausage on top of the rice.

6. 6

   Cover the pot again and continue to cook on low heat for another 10-15 minutes, or until the chicken is cooked through and the rice is tender.

7. 7

   Turn off the heat and let the claypot sit, covered, for another 5 minutes to allow the steam to finish the cooking process.

8. 8

   Before serving, drizzle with fried shallot oil and dark soy sauce. Garnish with fresh coriander and mix everything together, scraping the crispy rice from the bottom of the pot.

Notes

For the best results, use a traditional sand-clay pot which helps create the signature crispy rice crust (guoba) at the bottom. If you don't have Chinese wine, dry sherry is a suitable substitute.

Nutrition per serving

• claypot
• rice
• chicken
• sausage
• dinner
• main
• one-pot
• Chinese