📝 About This Recipe
A cornerstone of Cantonese comfort food, Claypot Rice is celebrated for its 'Guo Ba'—the golden, crispy crust that forms at the bottom of the pot. Long-grain jasmine rice absorbs the savory juices of sweet Chinese sausage and ginger-marinated chicken, creating a multi-textured masterpiece. This dish is a sensory journey, beginning with the rhythmic crackle of the flame and ending with a drizzle of sweet, aromatic soy sauce.
🥗 Ingredients
The Rice Base
- 1.5 cups Jasmine Rice (washed and soaked for 30 minutes)
- 1.5 cups Water (or chicken stock for extra depth)
- 1 tablespoon Lard or Peanut Oil (to coat the pot)
Proteins and Aromatics
- 250 grams Chicken Thighs (boneless, skin-on, cut into bite-sized pieces)
- 2 links Lap Cheong (Chinese Sausage) (thinly sliced on a diagonal)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and sliced)
- 1 inch piece Fresh Ginger (peeled and julienned)
Chicken Marinade
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Oyster Sauce
- 1 teaspoon Cornstarch (to keep the chicken velvety)
- 1/4 teaspoon White Pepper (ground)
- 1 teaspoon Sesame Oil
Sweet Finishing Sauce
- 1 tablespoon Dark Soy Sauce (for rich color)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sugar
- 1 tablespoon Boiling Water
Garnish
- 2 stalks Scallions (finely chopped)
- 2 heads Bok Choy (blanched briefly in salted water)
👨🍳 Instructions
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1
Rinse the jasmine rice until the water runs clear. Soak the rice in clean water for 30-45 minutes; this ensures even cooking in the claypot.
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2
In a medium bowl, combine the chicken pieces with the light soy sauce, Shaoxing wine, oyster sauce, cornstarch, white pepper, and sesame oil. Mix well and let marinate for at least 20 minutes.
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3
Prepare the finishing sauce by whisking the dark soy sauce, light soy sauce, sugar, and boiling water until the sugar is completely dissolved. Set aside.
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4
Lightly coat the inside of a traditional claypot (or a heavy-bottomed Dutch oven) with a tablespoon of oil or lard. This is crucial for creating the crispy rice crust.
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5
Drain the soaked rice and add it to the claypot along with 1.5 cups of fresh water. The water level should be about half an inch above the rice.
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6
Place the claypot over medium heat and bring to a boil without the lid. Once large bubbles form and the water level drops to the surface of the rice (creating small 'steam holes'), turn the heat to low.
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7
Quickly layer the marinated chicken, sliced Chinese sausage, shiitake mushrooms, and julienned ginger over the rice. Do not stir; keep them on top to steam.
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8
Cover the pot with a tight-fitting lid. Cook on low heat for 12-15 minutes. You will start to hear a faint crackling sound as the rice at the bottom fries.
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9
To achieve the perfect crust, tilt the claypot carefully every 2 minutes at an angle over the flame to ensure the sides of the rice base are also toasted.
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10
Turn off the heat and let the pot sit, covered, for another 10 minutes. This residual heat finishes the chicken and allows the rice to release from the sides.
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11
Open the lid, drizzle the prepared sweet soy sauce over the hot ingredients, and garnish with plenty of scallions and the blanched bok choy.
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12
Serve immediately. Use a sturdy spoon to scrape up the 'Guo Ba' (crispy rice) from the bottom and mix it with the soft rice and toppings before eating.
💡 Chef's Tips
Always soak your rice; it prevents the grains from remaining hard while the bottom burns. If you don't have a claypot, a cast-iron Dutch oven is the best substitute for heat retention. Listen to the 'crackle'—it is the sound of the moisture leaving the bottom layer and the rice starting to fry. Add a teaspoon of lard around the edges of the lid during the last 5 minutes of cooking to help the crust become extra crispy and golden. Do not peek! Opening the lid too often releases the steam necessary to cook the chicken through.
🍽️ Serving Suggestions
Pair with a hot cup of Pu-erh or Oolong tea to cut through the richness of the sausage. Serve with a side of chili oil or crispy garlic in oil for those who enjoy a spicy kick. A light ginger and scallion soup makes a wonderful starter to this hearty meal. For a refreshing contrast, serve with a side of smashed cucumber salad with black vinegar.