Clay Pot Rice (my failproof method)
This is not the traditional method of making clay pot rice but it is foolproof! In my opinion, it is way easier, and the results are just as good. If you want to learn the traditional method, you can read the blog post where I included some notes from my wife's grandma.
Ingredients
For the chicken
- ½ pound boneless chicken thighs
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon Shaoxing cooking wine
- 1 teaspoon minced garlic (1 clove)
- 1 teaspoon minced ginger
- ¼ teaspoon white pepper
- 1 tablespoon oil
For the Chinese sausage
- 2-3 links Chinese sausage (sliced)
- 1 tablespoon oil
For the gai lan
- 1 tablespoon salt
- 1 tablespoon toasted sesame oil
- 2 pieces gai lan (stems and leafy parts separated)
For the sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
For the rest
- 4 cups cooked jasmine rice (make sure it is warm)
Instructions
- Slice the chicken into ¼-inch thick strips and transfer to a medium bowl. Add the soy sauce, cornstarch, Shaoxing cooking wine, garlic, ginger, and white pepper. Let this marinate for at least 40 minutes.
- Heat a nonstick pan over medium-high heat. Add 1 tablespoon of oil. Add the chicken and cook for 2-3 minutes until no longer pink. Remove the chicken to a bowl, leaving the oil behind.
- Reduce the heat to medium. Add the sliced Chinese sausages and cook for 1 minute until golden brown. Remove the sausages to a bowl and pour the leftover oil/fat into the clay pot. Add another tablespoon of oil to the clay pot. Set the clay pot aside.
- Bring a medium pot of water to a boil. Add the salt and sesame oil. Add the gai lan stems and cook for 10 seconds. Add the leaves and cook for another 10 seconds. Rinse under cold water, drain, and set aside.
- In a small bowl, whisk together the dark soy sauce, oyster sauce, and sugar until the sugar dissolves.
- Now time to add everything to the clay pot. Rotate the clay pot to get the oil/fat all over the sides. Add the warm cooked rice and spread it evenly around the pot. Layer on the chicken, the Chinese sausage, and the gai lan.
- Place the clay pot over medium-high heat for 1 minute. Reduce the heat to medium-low and cook for 10-15 minutes until the bottom is crispy. Pour the sauce mixture over the rice and enjoy!