One-Pot Claypot Rice

Cantonese-style claypot rice with chicken, mushrooms and Chinese sausage over fragrant rice with a crisp golden bottom.

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The prized part of claypot rice is the toasted rice crust at the bottom. A heavy pot, gentle heat and a final short high-heat stage help create that texture at home.

Ingredients

• 350 g jasmine rice (rinsed and soaked 20 minutes)
• 450 ml water
• 450 g boneless chicken thighs (cut into bite-size pieces)
• 2 lap cheong Chinese sausage (thinly sliced)
• 100 g shiitake mushrooms (sliced)
• 15 g fresh ginger (julienned)
• 2 tbsp light soy sauce
• 1.5 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• 1 tsp cornstarch
• 0.5 tsp sugar
• 1 tbsp neutral oil
• 3 spring onions (sliced)
• 1 tsp dark soy sauce (for finishing sauce)
• 2 tbsp warm water (for finishing sauce)

Step-by-step method

1. Mix the chicken with 1 tablespoon light soy, oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar and half the ginger. Leave to marinate for 15 minutes.
2. Drain the soaked rice and place it in a claypot or heavy saucepan with the measured water. Bring to a boil over medium-high heat.
3. When the water level has dropped close to the rice surface, reduce the heat to low. Arrange the chicken, sausage and mushrooms evenly over the rice without stirring them in.
4. Cover tightly and cook over low heat for 18–20 minutes. Avoid lifting the lid during this stage because trapped steam finishes the rice and chicken.
5. Check the chicken is cooked through to at least 74°C. Drizzle the neutral oil around the inside edge of the pot, cover again and raise the heat to medium for 2–3 minutes to encourage a crisp bottom crust.
6. Turn off the heat and leave the covered pot to rest for 10 minutes. Mix the remaining light soy, dark soy and warm water for a finishing sauce.
7. Open the pot, scatter with spring onions and remaining ginger, drizzle over the finishing sauce and gently mix the toppings through the top layer. Scrape up pieces of the crisp rice crust as you serve.