Claypot Rice with Chinese Sausage and Chicken (腊味煲仔饭)

Claypot Rice with Chinese Sausage and Chicken (腊味煲仔饭) ingredients

• 2 cups jasmine rice
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1.5 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 0.25 tsp white pepper
• 3-4 links Chinese sausages (lap cheong), thinly sliced
• 4-6 medium dried shiitake mushrooms, rehydrated and sliced
• 6 slices ginger, thinly sliced
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• 0.5 tsp sugar
• 2 stalks scallions, chopped

How to make Claypot Rice with Chinese Sausage and Chicken (腊味煲仔饭)

1. Rinse jasmine rice thoroughly until water runs clear. Soak the rice in 2 cups of water for at least 30 minutes, or up to an hour. (This is crucial for claypot cooking to prevent dry rice and promote 'socarrat' – crispy bottom).
2. Marinate the chicken: In a bowl, combine chicken thighs with light soy sauce, Shaoxing wine, oyster sauce, sesame oil, cornstarch, and white pepper. Mix well and let marinate for at least 20 minutes while you prepare other ingredients.
3. If using dried shiitake mushrooms, rehydrate them in warm water for 20-30 minutes, then squeeze dry and slice. Reserve a tablespoon of the soaking liquid for the chicken if desired for extra umami.
4. Prepare the claypot: Lightly oil the bottom and sides of a 9-10 inch claypot or heavy bottom pot (like a Dutch oven).
5. Cook the rice: Pour the soaked rice and its soaking water into the oiled claypot. Place the claypot over medium-high heat and bring to a boil. Once boiling, reduce heat to low, cover, and cook for 10-12 minutes, or until most of the water has been absorbed and small craters appear on the rice surface.
6. Add toppings: Arrange the marinated chicken pieces, sliced Chinese sausage, and sliced ginger evenly over the semi-cooked rice. Cover again and continue to cook on low heat for another 12-15 minutes, or until the chicken is cooked through and the rice is tender. For crispy rice (socarrat) at the bottom, increase heat to medium-high for the last 2-3 minutes, listening for a sizzling sound, then turn off the heat.
7. Rest and serve: Turn off the heat and let the claypot sit, covered, for 10-15 minutes to allow the flavors to meld and the rice to steam further.
8. While resting, prepare the optional serving sauce: Whisk together light soy sauce, dark soy sauce, sesame oil, and sugar.
9. Garnish with chopped scallions. Drizzle with the optional sauce before serving. Use a spoon to scrape up the crispy rice from the bottom of the pot.

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