A classic comforting dish featuring fragrant rice, marinated chicken, earthy mushrooms, and a signature crispy bottom, all cooked in one traditional claypot.
Perfect Claypot Rice at Home
A classic comforting dish featuring fragrant rice, marinated chicken, earthy mushrooms, and a signature crispy bottom, all cooked in one traditional claypot.
Ingredients
- 2 cup long-grain rice rinsed
- 2.5 cup water
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 2 clove garlic minced
- 1 inch ginger grated
- 400 g boneless chicken thigh cut into bite-sized pieces
- 1 tbsp soy sauce for chicken marinade
- 1 tsp cornstarch for chicken marinade
- 1 tsp sugar for chicken marinade
- 0.5 tsp white pepper for chicken marinade
- 100 g shiitake mushrooms sliced
- 2 stalk scallions chopped for garnish
- 2 tbsp light soy sauce for sauce
- 1 tbsp dark soy sauce for sauce
- 1 tsp sugar for sauce
- 1 tbsp water for sauce
- 0.5 tsp sesame oil for sauce
Instructions
- Rinse the rice thoroughly until water runs clear; set aside.
- Marinate chicken: In a bowl, combine chicken pieces with 1 tbsp soy sauce, cornstarch, 1 tsp sugar, and white pepper. Mix well and let sit for at least 15 minutes.
- Prepare the sauce: In a small bowl, whisk together light soy sauce, dark soy sauce, 1 tsp sugar, 1 tbsp water, and 0.5 tsp sesame oil. Set aside.
- Heat claypot: Add vegetable oil and sesame oil to a claypot over medium heat. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
- Add rice: Stir in the rinsed rice. Pour in 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 10-12 minutes until water is mostly absorbed.
- Add toppings: Gently place the marinated chicken and sliced shiitake mushrooms evenly over the rice. Cover and continue cooking on low heat for another 15-20 minutes, or until chicken is cooked through and rice is tender.
- Crispy bottom: For the crispy rice crust, increase heat to medium-high for the last 3-5 minutes, listening for crackling sounds. Be careful not to burn.
- Serve: Turn off heat. Drizzle the prepared sauce over the rice and chicken. Garnish with chopped scallions. Serve immediately, stirring everything together before eating to mix the sauce and crispy rice.
Notes
For a beef variation, use thinly sliced beef and marinate similarly. Adjust water for preferred rice texture. Ensure the pot is hot enough for a crispy crust. Serve with a fried egg on top for extra richness.
