Clay Pot Rice

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

Aficionados swear that the best clay pot rice is made over charcoal because of its even, strong heat. We cannot argue with that, but this recipe works well cooked over a gas or electric stove as well. Use kampong chicken, quality Chinese sausages (lup cheong) and the best jasmine rice you can find, and you will not be disappointed.

Ingredients

  • Chicken thighs 4, large
  • Chinese sausage (lup cheong) 1, sliced thickly on a diagonal
  • Chinese liver sausage (yuen cheong) 1, sliced thickly on a diagonal
  • Jasmine rice 450 g (1 lb)
  • Cooking oil 1 Tbsp
  • Finely chopped garlic 1 Tbsp
  • Boiling water 700 ml (23⅓ fl oz)

Marinade

  • Ginger 40 g (1½2 oz)
  • Home-made yellow glutinous rice wine or Shaoxing rice wine 3 Tbsp
  • Superior light soy sauce 2 Tbsp
  • Oyster sauce 2 tsp
  • Superior dark soy sauce 1 tsp
  • Sugar ¾ tsp
  • Ground white pepper ½ tsp
  • Sesame oil ½ tsp

Sauce

  • Superior thick dark soy sauce 2 Tbsp
  • Light stock or water 2 Tbsp
  • Superior light soy sauce 1 Tbsp
  • Liquid lard 1 Tbsp
  • Sesame oil 1 tsp

Garnishes and Condiments

  • Blanched green vegetables to taste
  • Chopped spring onion (scallion) to taste
  • Sliced red chillies to taste
  • Ground white pepper to taste

Method

  1. Prepare marinade. Peel and grate ginger, then squeeze to extract about 2 tsp juice. Reserve ginger pulp for cooking chicken later. Combine ginger juice with all other marinade ingredients in a bowl.
  2. Remove and reserve skin from chicken thighs. Cut off and discard excess fat and chop thighs into bite-size chunks. Add chicken to marinade and mix well. Cover and chill for at least 1 hour and up to 3 hours. Bring chicken to room temperature before cooking.
  3. Rinse sausages with boiling water, drain and set aside.
  4. Wash rice, then drain well and spread it out on a tray in a thin layer. Let stand until surface of grains is just dry.
  5. Heat oil in a wok over medium heat. Add reserved chicken skin and fry until it has rendered about 2 Tbsp of its fat. Discard chicken skin, leaving chicken fat and oil in wok.
  6. Add garlic and reserved ginger, increase to medium-high heat and fry for 30 seconds. Add sausages and fry for 1 minute, then transfer to a plate, leaving fat in wok.
  7. Add rice to wok and fry for 1–2 minutes, stirring gently to coat grains with fat without breaking them. Scoop rice into a large clay pot. Add boiling water to rice and bring to a boil over medium heat, covered. After 6–8 minutes, when rice is about 70% cooked and there is no visible liquid, drain marinated chicken and embed the pieces in the rice along with the sausage slices. Cover tightly, turn heat to low and cook for 15–20 minutes more, until chicken is cooked through and rice has formed a slight crust.
  8. While rice cooks, mix ingredients for sauce in a pan. Bring to a simmer, then turn off heat.
  9. Uncover rice and fluff with chopsticks. Serve immediately with garnishes and condiments on the side. Pour sauce over rice at the table or let diners help themselves to it.