I absolutely love this recipe because it’s a delightful comfort meal, blending the savory flavors of soy sauce and aromatic spices into perfectly cooked jasmine rice, all in one pot—convenient and flavorful! Plus, the combination of tender chicken, smoky Chinese sausage, and earthy shiitake mushrooms turns every bite into an irresistible Asian-inspired feast that feels like a hug in a bowl.
I love making and comforting dishes, flavorful ones. Clay Pot Rice fits that description.
And with its comfort- and flavor-packed meld of tender chicken thigh and Chinese sausage, it brings another, equally enticing level of savory depth. I started off this version of the dish with humble jasmine rice, then layered on spectacularly savory goodness with soy sauce, oyster sauce, and shiitake mushrooms.
Ginger and garlic provided an aromatic counterpoint to the seemingly endless umami notes.
Ingredients
Jasmine Rice:
A rice that is long-grain and scented, furnishing carbohydrates and energy.
Chicken Thigh:
A protein source that’s plentiful, soft and tasty when prepared.
Chinese Sausage:
Sweet and deep, high-protein, high-fat.
Shiitake Mushrooms:
Umami flavor with an earthy kick, fiber, and antioxidants.
Ginger:
Aromatic and spicy, it boosts immunity and aids digestion.
Garlic:
powerful and tasty, is loaded with health-benefiting compounds.
Soy Sauce:
Provides a salty, savory taste, amplifies flavor, sodium content.
Ingredient Quantities
- 1 cup jasmine rice, rinsed and drained
- 1 1/4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon vegetable oil
- 200 grams chicken thigh, diced
- 100 grams Chinese sausage, sliced
- 2 shiitake mushrooms, soaked and sliced
- 1 tablespoon ginger, finely chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
1. Warm the clay pot on medium heat and pour in the vegetable oil. Sauté the ginger and garlic until they give off an aromatic scent.
2. Put the chicken thigh, diced, into the pot and cook it until it begins to brown. Stir in the slices of Chinese sausage and cook for another 2-3 minutes.
3. Place the pot on the stove and add the sliced shiitake mushrooms; allow them to cook in the pot for a couple of minutes until softened.
4. In a different bowl, combine the soy sauce, oyster sauce, dark soy sauce, and sesame oil.
5. Spread the rinsed jasmine rice evenly over the ingredients in the clay pot. Pour in the water, making sure the rice is completely underwater.
6. Drench the rice in the sauce blend.
7. Put a lid on the clay pot, turn the heat down to low, and let the rice cook without my interference for about 15-20 minutes, or until the rice is fork tender and the water has been absorbed.
8. After cooking the rice, turn off the heat, and let sit for covered for another 5 minutes. Allowing the rice to sit this way gives the rice time to finish cooking that’s been left over from the heat. It also gives the rice time to allow the flavors to meld, which is needed since rice is flavorless.
9. Take off the lid and softly aerate the rice using a fork; blend in the green onions. Season with salt and pepper as necessary.
10. Serve the rice pot hot, right from the pot, so that the mix of chicken, sausage, mushrooms, and rice is well-distributed in each serving.
Equipment Needed
1. Clay pot with lid
2. Stove
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Mixing bowl
8. Spoon for stirring
9. Fork
FAQ
- What type of rice is best for clay pot rice?We recommend using jasmine rice for its aromatic flavor and for the perfect texture that makes it a complement to the dish.
- Can I use a different type of meat instead of chicken thigh?Certainly! You can switch out the chicken for pork, beef, or even tofu for a meat-free option.
- How can I ensure the rice cooks evenly?Ensure that the rice is rinsed thoroughly and keep it at a low simmer. Stir as little as possible and let the rice form a nice, crispy layer on the bottom.
- What should I do if I don’t have a clay pot?An alternative to a saucepan is a pot or Dutch oven with a heavy bottom, even though the scent and taste may not be exactly the same.
- Are the shiitake mushrooms essential?Though shiitake mushrooms contribute a rich, umami taste, they can be left out or replaced with other types of mushrooms if they’re not on hand.
- How should I adjust the seasoning?When you adjust the soy sauces, salt, and pepper to your taste, the flavor should be savory and sweet, with just enough umami that you can’t quite place it but know it’s there.
Substitutions and Variations
For jasmine rice, you can use basmati rice or long-grain white rice as a substitute.
You can substitute boneless chicken breast or diced pork for chicken thigh.
Swap Chinese sausage for lap cheong or smoked sausage.
You can use button mushrooms or crimini mushrooms if shiitake mushrooms are not available.
You can replace dark soy sauce with standard soy sauce and a hint of molasses for color.
Pro Tips
1. Pre-soak the Rice: For a fluffier texture, soak the jasmine rice in cold water for about 20 minutes before rinsing and draining. This helps the rice cook more evenly and absorb flavors better.
2. Marinate the Chicken: Before cooking, marinate the chicken thigh pieces in a bit of the soy sauce mixture for at least 15 minutes. This adds depth of flavor to the chicken and enhances the overall dish.
3. Use Fresh Shiitake Mushrooms: If you have access to fresh shiitake mushrooms instead of dried ones, use them. They require no soaking and have a wonderful, earthy flavor that complements the dish well.
4. Adjust Consistency with Stock: If you prefer a richer flavor, replace some or all of the water used to cook the rice with chicken stock. This adds an extra layer of taste to the rice.
5. Crispy Rice Layer: For a crispy bottom layer, known as “socarrat,” turn up the heat slightly during the last 5 minutes of cooking. Just be careful not to burn it, checking occasionally for the desired texture.
Clay Pot Rice Recipe
My favorite Clay Pot Rice Recipe
Equipment Needed:
1. Clay pot with lid
2. Stove
3. Measuring cups
4. Measuring spoons
5. Knife
6. Cutting board
7. Mixing bowl
8. Spoon for stirring
9. Fork
Ingredients:
- 1 cup jasmine rice, rinsed and drained
- 1 1/4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon vegetable oil
- 200 grams chicken thigh, diced
- 100 grams Chinese sausage, sliced
- 2 shiitake mushrooms, soaked and sliced
- 1 tablespoon ginger, finely chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions:
1. Warm the clay pot on medium heat and pour in the vegetable oil. Sauté the ginger and garlic until they give off an aromatic scent.
2. Put the chicken thigh, diced, into the pot and cook it until it begins to brown. Stir in the slices of Chinese sausage and cook for another 2-3 minutes.
3. Place the pot on the stove and add the sliced shiitake mushrooms; allow them to cook in the pot for a couple of minutes until softened.
4. In a different bowl, combine the soy sauce, oyster sauce, dark soy sauce, and sesame oil.
5. Spread the rinsed jasmine rice evenly over the ingredients in the clay pot. Pour in the water, making sure the rice is completely underwater.
6. Drench the rice in the sauce blend.
7. Put a lid on the clay pot, turn the heat down to low, and let the rice cook without my interference for about 15-20 minutes, or until the rice is fork tender and the water has been absorbed.
8. After cooking the rice, turn off the heat, and let sit for covered for another 5 minutes. Allowing the rice to sit this way gives the rice time to finish cooking that’s been left over from the heat. It also gives the rice time to allow the flavors to meld, which is needed since rice is flavorless.
9. Take off the lid and softly aerate the rice using a fork; blend in the green onions. Season with salt and pepper as necessary.
10. Serve the rice pot hot, right from the pot, so that the mix of chicken, sausage, mushrooms, and rice is well-distributed in each serving.
