Chinese•comfort
Claypot Chicken Rice
This homemade claypot chicken rice combines tender chicken, savory Chinese sausage, mushrooms, and aromatic rice, all cooked in a traditional claypot. This easy recipe allows for personalization, making it perfect for family meals. Enjoy making this authentic Malaysian claypot chicken rice at home!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 dried shiitake mushrooms (rehydrated in hot water and sliced)
- 1 pound (500g) boneless chicken thighs (cut into small pieces )
- 1 pound boneless chicken thighs (cut into small pieces )
- 10 oz (250g) white rice (rinsed in cold water until the water runs clear and drained)
- 10 oz white rice (rinsed in cold water until the water runs clear and drained)
- 2 tablespoon oil
- 1¼ cups boiling water
- 1 1/4 cups boiling water
- 2 oz dried Chinese sausage (thinly sliced)
- 2 oz (60g) dried Chinese sausage (thinly sliced)
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon salt
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon ground white pepper
- 1¼ teaspoon ground white pepper
- 1 teaspoon cooking wine (Shaoxing wine or Chinese rice wine)
- 1 tablespoon oil
- 1 tablespoon sesame oil
- 1 tablespoon ginger (peeled and jullianed)
- 2 stalks scallions (chopped )
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Instructions
- 1
Soak the dried shiitake mushrooms in boiling water for 30 minutes or until rehydrated. Squeeze out the excess water from the rehydrated mushrooms, trim away the stems, and cut them into thin slices. Set aside.
- 2
Chicken:
- 3
Claypot Rice: