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Chinese Clay Pot Rice with Chicken
Chinese Clay Pot Rice with Chicken
Chinese Clay Pot Rice with Chicken is a traditional Chinese dish where rice, chicken, and various ingredients are cooked together in a clay pot. The clay pot helps to infuse the dish with a unique flavor and texture.
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Ingredients
- 2 cups jasmine rice
- 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces
- 2 Chinese sausages (lap cheong), sliced
- 4 shiitake mushrooms sliced
- 4 green onions chopped
- 4 cloves garlic minced
- 1 inch ginger minced
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice until the water runs clear. Drain and set aside.
- In a large bowl, marinate the chicken pieces with soy sauce, oyster sauce, and a pinch of salt. Let it sit for about 15 minutes.
- Heat a clay pot or regular pot over medium heat. Add a bit of oil and sauté the garlic and ginger until fragrant.
- Add the marinated chicken pieces and Chinese sausages. Cook until the chicken is almost cooked through.
- Add the sliced shiitake mushrooms and green onions. Stir-fry for another minute.
- Add the rinsed rice to the pot and stir to combine with the chicken and vegetables.
- Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- Drizzle the dark soy sauce and sesame oil over the rice. Season with salt and pepper to taste.
- Serve the Chinese Clay Pot Rice with Chicken hot, garnished with additional green onions if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 656kcal (33%)Carbohydrates: 80g (27%)Protein: 29g (58%)Fat: 24g (37%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 116mg (39%)Sodium: 1845mg (80%)Potassium: 507mg (14%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 213IU (4%)Vitamin C: 3mg (4%)Calcium: 63mg (6%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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