Claypot Rice (煲仔饭) Recipe
If there’s one cozy classic I come back to again and again, it’s Claypot Rice (煲仔饭). Imagine a steaming pot of glossy rice, infused with soy, sweet lap cheong, succulent marinated chicken, and earthy mushrooms, all finished with a golden, crispy crust at the bottom. It’s the kind of dish that brings the whole family to the table, eager to dig in. Some magic really does happen when humble ingredients like jasmine rice and a bit of patience meet a clay pot!
Ingredients You’ll Need
The beauty of Claypot Rice (煲仔饭) lies in its handful of ingredients, each one playing a starring role in flavor, color, or texture. The classic combination delivers the perfect balance of savory, sweet, and umami while inviting you to adapt or stray a little depending on what’s in your fridge.
- Jasmine rice: This fragrant long-grain rice gives you that essential soft chew with a perfect crispy edge.
- Lap cheong sausages: Chinese cured pork sausage brings gentle sweetness and a rich, aromatic aroma to the mix.
- Shiitake mushrooms: They add deep, earthy umami—soak them first for extra tenderness and save the soaking water for later flavor boosts.
- Boneless chicken thighs: Juicy and flavorful, chicken thighs marinate beautifully, staying tender throughout cooking.
- Oyster sauce: Brings a sweet, slightly briny umami depth to the marinade.
- Light soy sauce: Balances saltiness and fragrance—used in both marinade and seasoned soy.
- Shaoxing wine: This Chinese cooking wine enhances the chicken and the soy sauce with subtle, aromatic notes.
- Sugar: Rounds out the salty and savory flavors with a touch of sweetness.
- Salt & white pepper: Just enough to season the chicken and round out the flavors.
- Peanut oil (or vegetable oil): Helps form that iconic crispy bottom and adds a faint nuttiness.
- Shallot: Adds aromatic sweetness to the seasoned soy sauce.
- Scallions: They bring color and a bright, oniony snap to finish the dish.
- Ginger: Sliced ginger gives a mild heat and a fragrant foundation to the soy sauce.
- Garlic: Roasted together in the sauce, garlic infuses the dish with rich savory undertones.
- Mushroom soaking liquid: This “umami bomb” is worth saving—it deepens the sauce and ties everything together.
- Light & dark soy sauce (for seasoned soy): These build layers of flavor and lend beautiful color to the finished rice.
- Green onions: Sprinkled on top for peppery-fresh brightness.
- Gai lan (Chinese broccoli), optional: If you want a pop of green and a bit of bite on the side.
How to Make Claypot Rice (煲仔饭)
Step 1: Prep the Rice and Sausage
Start by making friends with patience—soaking the jasmine rice is more than just rinsing! Rinse the grains in cold water until the water runs mostly clear, then soak the rice for 2 hours. Meanwhile, soak your lap cheong sausage in cold water so the casings soften up and the aroma blossoms. This step ensures your rice cooks evenly, soaking up all the incredible flavor to come.
Step 2: Soak and Prep Your Shiitake Mushrooms
Toss the dried shiitake mushrooms into a bowl of warm water and let them rehydrate until perfectly tender—usually an hour or so. Squeeze out excess water (but save that soaking liquid—it’s flavor dynamite), then slice the mushrooms and set them aside for their starring role.
Step 3: Marinate the Chicken
Combine your boneless chicken thighs with oyster sauce, light soy sauce, Shaoxing wine, sugar, salt, and white pepper. Mix well and marinate in the fridge while the rice and toppings soak. This little bit of love lets the chicken absorb all that sweet and savory umami goodness.
Step 4: Make the Seasoned Soy Sauce
While everything soaks, heat a little peanut oil in a saucepan and sauté your shallot, green onions, ginger, and garlic until golden and deeply fragrant. Pour in that precious mushroom soaking liquid, deglaze, then add light and dark soy sauces, Shaoxing wine, and sugar. Let it bubble till reduced and syrupy. After cooling, strain out the solids, leaving behind an intensely savory, aromatic seasoned soy that’ll tie your Claypot Rice (煲仔饭) together.
Step 5: Assemble in the Claypot
Add the soaked (and well-drained) rice to the claypot with a spoonful of peanut oil and mix. Pour hot water into the pot until it covers the rice by about a quarter of an inch. Cover, set over medium heat, and bring to a gentle simmer—when you peek and see steam rising, poke a few ventilation holes with chopsticks. This helps the rice cook through and lets the steam penetrate.
Step 6: Pile on the Toppings
Spread your marinated chicken, sliced lap cheong, and tender shiitake mushrooms over the rice in an even layer. Quickly Cover the pot and turn the heat to low. Let everything steam for 10 minutes, infusing the rice with a cloud of rich, savory aroma.
Step 7: Crisp and Toast the Rice
Ready for that iconic crispy bottom? Drizzle peanut oil around the rim of the pot, then turn the heat up to medium. Listen for lively crackling! Using oven mitts, carefully tilt the claypot around so all sides get some toasty love, roasting a bit at a time. The aroma should be nutty and mouthwatering—if anything smells burnt, lower the heat. Once you’re satisfied with the crust, make sure to let it rest with the lid on for another 10 minutes.
Step 8: Finish and Serve
Open the pot, take out the sausage, slice it, and return it to the rice. Drizzle with seasoned soy sauce and scatter on fresh green onions, then mix everything together so each bite is glossy, savory, and studded with bits of everything. If using, serve with blanched gai lan on the side. That’s all there is to it—your Claypot Rice (煲仔饭) is ready to wow!
How to Serve Claypot Rice (煲仔饭)
Garnishes
Don’t underestimate the finishing touches! A flourish of thinly sliced green onions adds fresh bite and color. For even more flavor, a handful of fried shallots or a sprinkle of toasted sesame seeds can really make your Claypot Rice (煲仔饭) shine.
Side Dishes
Pairing this dish with crisp, blanched gai lan is a classic—its subtle bitterness brightens the meal and complements those rich, caramelized flavors. You could also serve a light cucumber salad or a bowl of simple, clear broth for an extra refreshing contrast.
Creative Ways to Present
For wow factor, serve Claypot Rice (煲仔饭) directly in the claypot at the table, letting everyone scoop out their perfect bite (and race for the crispy edges!). Or, portion it into small bowls and top each with extras like pickled radish, chili oil, or a soft-poached egg for a modern twist.
Make Ahead and Storage
Storing Leftovers
If you have any Claypot Rice (煲仔饭) left (it’s rare!), let it cool to room temperature, then transfer it to an airtight container in the refrigerator. The flavors get even better overnight, making it a delicious, quick leftover meal the next day.
Freezing
While Claypot Rice (煲仔饭) is best fresh, you can freeze leftovers in a well-sealed container for up to 2 months. The texture of the rice may change a bit, but a gentle reheat with a touch of water helps bring it back to life.
Reheating
To reheat, sprinkle the rice with a little water, cover, and steam or microwave gently until hot all the way through. If you want to revive some crispiness, use a nonstick skillet over medium heat for a few minutes before serving.
FAQs
Can I make Claypot Rice (煲仔饭) without a traditional claypot?
Absolutely! While a claypot gives you that iconic crust and a bit of nostalgic flair, a heavy-bottomed Dutch oven or a nonstick saucepan can work in a pinch. Just keep a close eye on the heat and you’ll still get that incredible crispy rice.
Can I use other types of rice?
Jasmine rice is classic for its fragrance and texture, but you can experiment with short-grain or even brown rice. Just be aware that cooking times and water ratios will change, so a little trial and error might be needed.
What can I substitute for lap cheong if I can’t find it?
No lap cheong? Try Spanish chorizo, sweet Chinese bacon, or even smoked sausage. Each will bring its own character, but the savory, sweet sausage flavor is key to that true Claypot Rice (煲仔饭) experience.
How do I avoid burning the rice?
Listen to the sizzle and watch (or sniff!) for toasty—not burnt—aromas. Once you smell anything acrid, lower the heat immediately. Resting the rice after cooking also helps release crisp bits from the pot.
Can I add other toppings or vegetables?
Definitely! Claypot Rice (煲仔饭) welcomes creativity. Try adding sliced Chinese cabbage, snap peas, carrots, or even a cracked egg on top in the last few minutes for extra color and flavor.
Final Thoughts
If you’ve never made Claypot Rice (煲仔饭) at home, I wholeheartedly encourage you to give it a try—it’s simple, comforting, and oh-so-satisfying. A little effort and a lot of love deliver crowd-pleasing results, whether you’re cooking for a weeknight treat or a special gathering. Gather your ingredients and enjoy every toasty, aromatic bite!
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Claypot Rice (煲仔饭) Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-vegetarian
Description
This Claypot Rice (煲仔饭) recipe is a traditional Chinese dish featuring a flavorful combination of jasmine rice, lap cheong sausages, shiitake mushrooms, and marinated chicken, all cooked in a claypot for a delicious one-pot meal.
Ingredients
Jasmine Rice:
- 1 cup jasmine rice
Lap Cheong Sausages:
- 2 lap cheong sausages
Shiitake Mushrooms:
- 2 shiitake mushrooms
Marinated Chicken:
- 2 boneless chicken thighs, cut into 3/4” pieces
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Additional Ingredients:
- 1 tablespoon peanut oil
- 1 shallot, finely sliced
- 3 scallions, sliced into 1” pieces
- 1 ” ginger, sliced
- 5 cloves garlic
- 1/3 cup mushroom soaking liquid
- 1/3 cup light soy sauce
- 1/3 cup dark soy sauce
- 3 tablespoons Shaoxing wine
- 3 tablespoons sugar
- 3 tablespoons peanut oil, divided
- 2 green onions, thinly sliced
- 4 stalks gai lan, trimmed and blanched (Optional)
Instructions
- Prepare the rice: Rinse and soak the rice for 2 hours. Drain thoroughly.
- Soak the lap cheong: Soak in water for 2 hours.
- Prepare the mushrooms: Soak shiitakes in warm water, squeeze, and set aside.
- Marinate the chicken: Combine chicken with marinade ingredients.
- Cook the seasoned soy sauce: Prepare seasoned soy sauce and set aside.
- Cook the rice: Add rice to claypot, add water, cook covered, add toppings, toast the bottom and sides, let rest.
Notes
- Ensure to soak the rice and lap cheong ahead of time for optimal results.
- Adjust seasoning and soy sauce to taste preference.
- Serve with blanched gai lan for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Claypot Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Claypot Rice, Chinese Recipe, One-Pot Meal, Jasmine Rice, Lap Cheong Sausages
