Clay Pot Rice
A hearty one-pot rice dish with Chinese sausage, chicken, and a savoury soy sauce dressing. Comfort food at its best.
Prep: 15 minutes. Cook: 25 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 2 cups jasmine rice
- 2 Chinese sausages (lap cheong), sliced diagonally
- 200g chicken thigh, sliced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 slices ginger
- 2 cups water
- 2 stalks bok choy
- Spring onions for garnish
Instructions
- Wash rice and place in a clay pot or heavy-bottomed pot with water and ginger.
- Bring to a boil, then reduce to low heat. Cover and cook for 10 minutes.
- Place sliced sausage and chicken on top of the partially cooked rice.
- Cover again and cook on very low heat for 12–15 minutes.
- Meanwhile, blanch bok choy in boiling water for 1 minute.
- Mix soy sauce, oyster sauce, sugar, and sesame oil for the dressing.
- When rice is done, arrange bok choy on top. Pour dressing over everything.
- Garnish with spring onions. The crispy rice at the bottom is the best part.
Tips for Helpers
- Low heat is key — too high and the rice burns instead of crisping.
- The crispy rice layer at the bottom (called "guo ba") is a feature, not a mistake.
- If using a regular pot, use the heaviest one you have with a tight lid.
Ingredient Substitutions
- Use regular sausage if Chinese sausage is unavailable.
- Mushrooms make a good vegetarian topping.