Claypot Chicken Rice

Ingredients

Chicken:

• 10 oz (280g) chopped bone-in chicken pieces, or 8 oz (225g) boneless chicken thigh, cut into bite-size pieces
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine or water
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 3 cloves garlic, minced
• 1 inch (2.5cm) ginger, julienned

Rice:

• 2 cups jasmine rice, rinsed until the water runs mostly clear
• 2 1/4 cups (560ml) chicken stock or water
• 1/2 tsp salt
• 1 tbsp neutral oil, plus 1 tbsp for crisping the bottom

Finishing sauce and garnish:

• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp sesame oil
• 2 tbsp hot water
• 1/2 tsp sugar
• 2 scallions, sliced
• Small handful cilantro, chopped
• Fried shallots, for serving (optional)

Instructions

1. Marinate the chicken. Mix the chicken, light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, garlic, and ginger. Let it sit for 15-30 minutes while you prepare the rice.
2. Start the rice. Add the rinsed rice, chicken stock, salt, and 1 tbsp neutral oil to a claypot. Bring to a gentle boil over medium heat, stir once, then cover and cook over low heat for 8-10 minutes, until the rice has absorbed most of the liquid but still looks wet on top.
3. Add the chicken. Spread the marinated chicken over the rice in a loose layer, leaving some rice visible around the edges like in the photo. Cover and cook over low heat for 15-18 minutes, until the chicken is cooked through and the rice is tender.
4. Make the finishing sauce. Stir together the light soy sauce, oyster sauce, dark soy sauce, sesame oil, hot water, and sugar until smooth.
5. Build the crust. Drizzle 1 tbsp neutral oil around the inside edge of the claypot. Increase the heat to medium-low and cook for 2-4 minutes, rotating the pot occasionally, until you hear gentle crackling and smell toasted rice.
6. Sauce and rest. Turn off the heat. Pour the finishing sauce over the chicken, cover, and let the claypot rest for 10 minutes so the rice finishes steaming and the sauce settles into the top layer.
7. Garnish and serve. Top with scallions, cilantro, and fried shallots if using. Bring the claypot to the table and mix from the bottom up so everyone gets some saucy chicken and crispy rice.

Notes

Claypot safety: Start the pot over medium heat, not a roaring flame, and avoid sudden temperature changes. If your claypot is new or thin, use a heat diffuser to reduce the risk of cracking.

Substitutions: Boneless chicken thighs are the easiest. If using chopped bone-in chicken, keep the pieces small and add 5-8 minutes to the steaming time. Chicken drumette pieces also work if they are chopped small enough to steam through.

Storage: Leftovers keep in the fridge for up to 3 days. Reheat covered with a splash of water so the rice steams instead of drying out.