Clay Pot Rice

Clay pot rice is a beloved Cantonese one-pot dish: fragrant rice cooked with Chinese sausage and vegetables, finished with a golden, crackling crust at the bottom. The crispy scorched rice is the best part, and a drizzle of soy sauce ties it all together.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

560

Ingredients

• 300 g jasmine rice, rinsed
• 2 Chinese sausages (lap cheong), sliced
• 150 g chicken thigh, sliced
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 spring onions, chopped
• 1 tablespoon cooking oil
• 300 ml water
• 1 teaspoon grated ginger
• 2 tablespoons chopped coriander

Instructions

1. Soak the rinsed rice in water for 20 minutes, then drain it well.
2. Marinate the chicken with 1 tablespoon of soy sauce, the sesame oil and the ginger.
3. Heat the oil in a clay pot or heavy saucepan and add the rice and water.
4. Bring to a boil, then arrange the sausage and chicken on top of the rice.
5. Cover, reduce to the lowest heat and cook for 20 minutes without lifting the lid.
6. Drizzle the remaining soy sauce, dark soy sauce and oyster sauce around the edge of the pot.
7. Cook for 5 more minutes on medium heat to crisp the bottom, then rest 5 minutes and serve with spring onions and coriander.

Pro tips

• Do not lift the lid while the rice steams, or the crust will not form.
• A heavy pot or a real clay pot both work; the key is low, even heat.
• Listen for a gentle crackling sound, which means the crispy bottom is forming.
• Add a fried egg on top for a heartier meal.

Frequently asked questions