Easy Clay Pot Rice with Chicken and Sausage
Looking for a simple and tasty clay pot rice recipe? This well-loved one-pot Asian dish brings rich, savory flavors straight to your kitchen with very little cleanup. Made with marinated chicken, sliced sausage, and flavorful seasonings, this easy Chinese rice dish is both filling and satisfying. Whether you’re using a classic clay pot or a sturdy pan, this easy clay pot rice recipe is perfect for a quiet dinner at home or an easy meal the whole family will enjoy.
The Clay Pot: A Brief History
Clay pots have been used to cook rice and soup since ancient times across Asia, Africa, and the Middle East. In Chinese cooking, these pots—called “sand pots” (沙煲 or 煲仔)—have been used since the Han dynasty. People valued them because they hold heat well. They also cook food evenly. This makes them perfect for slow-cooked dishes and one-pot meals.
In southern China, especially in Cantonese cooking, clay pot dishes became very popular. One of the most well-known dishes is clay pot rice (煲仔飯). This cooking method gives a special texture: soft and juicy ingredients on top, and a crispy golden rice crust on the bottom. That mix of textures and flavors made the dish a favorite across Asia.
Today, many homes and restaurants still use clay pots to make clay pot rice. These pots add a rich, earthy flavor to the food. They also bring back memories of warm, comforting homemade meals.
Final Thoughts
This Easy Clay Pot Rice with Chicken and Sausage brings the comfort and rich flavor of traditional Asian cooking to your table with minimal effort. Whether you’re preparing dinner for your family or making a meal ahead of time, this dish offers a perfect blend of simplicity, taste, and that nostalgic charm of home-cooked rice.
If you love clay pot recipes, be sure to check out our Easy Clay Pot Soy Sauce Chicken Soup—a warm and flavorful dish that’s just as comforting and satisfying.
Easy Clay Pot Rice with Chicken and Sausage
Equipment
- 1 clay pot
Ingredients
Chicken Marinade
- 2 chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce paste adjust to taste
- 1 shallot finely chopped
- 4 garlic cloves minced
- 1- inch piece of ginger peeled and minced
- 1/2 teaspoon black pepper
Main Pot
- 1 clay pot holds at least 4 servings
- 1.5 cups rice preferably Jasmine or another long-grain variety
- 3 cups water adjust depending on rice type
- 1 Italian sausage or Chinese sausage if available, sliced
- 2 star anise
- 1 1/2 green onion stalks finely chopped
- 1 tablespoon sesame oil
- 1 egg
- 1 bunch bok choy rinsed and chopped
Garnish
- Drizzle of sesame oil
- 1/2 green onion stalk finely chopped
- Sprinkle of black sesame seeds
Instructions
- Prepare Ingredients: Gather all your ingredients and prep them ahead of time. This will make the cooking process easier and more enjoyable.
- Marinate the Chicken: In a bowl, combine bite-sized chicken thighs with the following: 1 tbsp soy sauce, 1 tbsp soy sauce paste, 1 tbsp Shaoxing wine, ½ tsp black pepper, 1 tbsp minced garlic, 1 tbsp minced ginger, 1 finely chopped shallot. Mix well and let it marinate while you prepare the rice.
- Prep the Clay Pot: Lightly brush the bottom and lower sides of your clay pot with cooking oil. This helps prevent the rice from sticking and forms the foundation for that signature crispy bottom.
- Add Rice and Water: Rinse 1½ cups of uncooked rice thoroughly, then add it to the clay pot along with 3 cups of water (adjust slightly depending on your rice variety). Place the pot over medium-high heat uncovered and bring it to a boil. Once it starts boiling, drop in 2 star anise to infuse aroma. Then cover with a lid and let it boil for 1–2 minutes.
- Layer in Chicken and Sausage: Open the lid and carefully layer the marinated chicken evenly over the rice. Add thin slices of Italian sausage or Chinese lap cheong on top. Drizzle 1 tablespoon of sesame oil across the surface to add richness and aroma.
- Simmer Gently: Cover the pot again and reduce the heat to medium-low. Let everything simmer gently for 10 minutes.
- Add Egg and Greens: After 10 minutes, crack an egg into the center of the pot. Add chopped bok choy and sprinkle in some finely chopped green onion. Drizzle a little more soy sauce over the top if desired.
- Continue Cooking: Cover again and cook for another 15 minutes on medium-low heat until the rice is fluffy, the chicken is tender, and the egg is set. Optional: If you'd like a crispy rice crust, carefully tilt the pot slightly so the flame can touch the edges of the pot directly for a few seconds. Rotate to crisp all sides evenly.
- Evaporate Excess Moisture: Remove the lid and cook uncovered for an additional 1–2 minutes to allow any excess moisture to evaporate.
- Garnish and Serve: Once the cooking is complete, turn off the heat and let the clay pot sit uncovered for 5 minutes. This resting time allows excess steam to escape and gives the flavors a chance to settle. Drizzle with a little sesame oil, sprinkle with chopped green onions, and add black sesame seeds if desired. Serve hot—enjoy straight from the pot for the best experience!
Video
Notes
- Don’t skip the rice rinse: Rinsing rice removes excess starch, giving your dish a better texture and helping prevent sticking.
- Use medium-low heat: This allows the rice to cook evenly and form that signature crispy crust without burning.
- Let it rest before serving: After cooking, let the pot sit for 5 minutes off heat—this helps the flavors settle and the rice finish steaming.
- Customize it: Add mushrooms, salted fish, or switch in Chinese sausage (lap cheong) for a more traditional touch.