Easy Clay Pot Rice with Chicken and Sausage
Clay pot rice is a beloved one-pot Asian dish that delivers rich, savory flavors right to your dinner table. Traditionally made with fragrant rice, marinated chicken, sausage, and aromatic spices, this simplified version keeps all the authentic taste with an easier cooking method. Whether you're using a traditional clay pot or a heavy-bottomed saucepan, this recipe is perfect for a cozy night in or a flavorful yet fuss-free family dinner.
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.
Nutrition
Calories: 480kcal