Traditional Claypot Rice

Savor the rich, smoky aromas and comforting flavors of Traditional Claypot Rice, a timeless Asian dish that’s cooked and served in the same pot for ultimate convenience and authenticity. This one-pot wonder features layers of tender marinated chicken, savory Chinese sausages (lap cheong), and earthy shiitake mushrooms nestled atop fluffy white rice. Slow-cooked to perfection, the rice develops a delightful golden crust at the bottom while absorbing the umami-packed seasonings of soy sauce, oyster sauce, and sesame oil. Each bite bursts with savory-sweet goodness and a hint of ginger-infused warmth. Garnished with fresh green onions and served steaming hot right from the clay pot, this dish promises to impress with its hearty flavors, unique texture, and striking presentation. Perfect for family dinners or a cozy gathering with friends, this traditional recipe celebrates comfort and culinary heritage.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups White rice
• 300 grams Boneless chicken thighs
• 2 pieces Chinese sausages (lap cheong)
• 4 pieces Dried shiitake mushrooms
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 1 teaspoon Dark soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 0.5 tablespoon Ginger
• 2 cloves Garlic
• 2 stalks Green onions
• 3 cups Water

Directions

Step 1

Rinse the white rice under cold water until the water runs clear. Drain well and set aside.

Step 2

Soak the dried shiitake mushrooms in warm water for about 20 minutes or until they are rehydrated. Drain, remove stems, and slice the mushrooms.

Step 3

Cut the boneless chicken thighs into bite-sized pieces. In a mixing bowl, add chicken, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 0.5 teaspoons grated ginger, minced garlic, 1 teaspoon sugar, and sesame oil. Mix well, cover, and let marinate for at least 15 minutes in the refrigerator.

Step 4

Slice the Chinese sausages thinly on a diagonal.

Step 5

Heat a clay pot over medium heat. Add the drained rice and 3 cups of water. Cover and bring to a gentle simmer. Cook the rice for about 15 minutes or until the water is absorbed, and the surface of the rice is covered with small holes.

Step 6

Reduce the heat to low and arrange the marinated chicken, sliced Chinese sausages, and sliced mushrooms over the partially cooked rice. Sprinkle lightly with salt and drizzle 1 teaspoon of dark soy sauce on top.

Step 7

Cover the pot with a lid and cook for an additional 20-25 minutes on low heat, or until the chicken is cooked through and the flavors meld together. Check occasionally to ensure the bottom doesn’t burn; if necessary, add a little more water.

Step 8

Remove the lid and allow the steam to release for a few minutes.

Step 9

Garnish with chopped green onions before serving.

Step 10

Serve hot directly from the claypot for an authentic and aromatic dining experience.

Nutrition Facts

Serving size	1566.2 grams (1566.2g)

Amount per serving	% Daily Value*
Calories	1538

Total Fat 67.90g	87%
Saturated Fat 18.60g	93%
Polyunsaturated Fat 5.90g
Cholesterol 320mg	107%
Sodium 4451mg	194%
Total Carbohydrate 152.50g	55%
Dietary Fiber 14.50g	52%
Total Sugars 9.40g
Protein 89.10g	178%

Vitamin D 616IU	3080%
Calcium 193mg	15%
Iron 7mg	39%
Potassium 1783mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 22.6%

Carbs: 38.7%