Cantonese Clay Pot Chicken Rice with Lap Cheong
Jasmine rice slow-cooks in a clay pot until a shatteringly crisp golden crust forms on the bottom, topped with tender marinated chicken thighs and slices of sweet Chinese sausage that melt their rendered fat into every grain below. A drizzle of sweetened soy sauce ties it all together in this beloved Cantonese cold-weather staple.
Ingredients
- 1 cup jasmine rice, rinsed until water runs clear
- 2 boneless skinless chicken thighs, cut into bite-sized pieces
- 2 links Chinese sausage (lap cheong), sliced diagonally
- 1 cup plus 2 tablespoons water
+ 11 more ingredients
Instructions
Marinate chicken pieces with soy sauce (1 tablespoon), oyster sauce, Shaoxing wine, sesame oil, cornstarch, and half the ginger. Set aside for 15 minutes.
Mix the sauce separately: combine remaining soy sauce, dark soy sauce, and sugar with 1 tablespoon of hot water. Stir until sugar dissolves.
Lightly oil the inside of a clay pot (or heavy-bottomed saucepan with lid). Add rinsed rice and water. Bring to a boil over medium-high heat uncovered.
Once boiling, reduce heat to medium-low. Arrange marinated chicken and sliced lap cheong on top of the rice. Scatter remaining ginger over everything.
Cover tightly and cook on low heat for 15-18 minutes. Do not lift the lid during this time.
Increase heat to medium for the final 2-3 minutes to create the coveted crispy rice crust (the "fan jiu") on the bottom.
Remove from heat, pour the sweetened soy sauce over everything, and top with scallions and blanched bok choy. Cover and let rest for 5 minutes before serving directly from the pot.
Nutrition Estimate
Per serving • Estimated by Blinner AI