Claypot Chicken Rice
Rice baked with marinated chicken and Chinese sausage.
Ingredients
- 350 g Jasmine rice
- 400 g Chicken thighs
- 100 g Chinese sausage
- 30 g Dried shiitake
- 1 Ginger
- 2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 2 Scallions (optional)
- 1 tbsp Toasted sesame oil (optional)
Method
- Soak the shiitake; marinate the sliced chicken in soy, sesame oil, and ginger.
- Rinse the rice and bring it to a boil with the measured water, then drop to low.
- Lay the chicken, sausage, and shiitake on top and cook covered until the rice is tender and the chicken is cooked through, about 18 minutes.
- Drizzle with dark soy and rest off heat.
- Scatter scallions and serve from the pot.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Claypot Chicken Rice
Claypot chicken and rice is a Cantonese one-pot that begins in a clay vessel and ends with a crust—not a flaw, but the whole point. The method is straightforward: jasmine rice comes up in boiling water, then chicken thighs marinated in soy and sesame oil, along with sliced Chinese sausage and rehydrated shiitake mushrooms, settle on top to finish cooking in the steam. What emerges is deeply savory, with the sausage perfuming everything around it and the mushrooms adding an earthy note that anchors all that pork and chicken richness.
The true signature of a claypot dish is the crust layer—the rice that toasts against the bottom of the clay, turning golden and shatteringly crisp, a textural reward for the cooking method itself. Here, a drizzle of dark soy sauce over everything and a scattering of raw scallions are all you need to finish the dish. It's a home cook's friend because it asks you to do almost nothing after the initial setup: the oven or stovetop does the actual work, and the result feels far more complicated than it is. Serve it straight from the pot, letting diners scrape up their own portion of rice and crust, and you've got a meal that's simultaneously comforting and impressive.
Claypot Chicken Rice: frequently asked questions
How many calories are in Claypot Chicken Rice?
A serving has about 691 calories — 28.9g protein, 79.4g carbs, 27.7g fat, 2.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 28.9g of protein, roughly 17% of its calories.
Is Claypot Chicken Rice gluten-free?
As written, no — it contains Dark soy sauce, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Claypot Chicken Rice take to make?
About 40 minutes start to finish, but only around 11 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Claypot Chicken Rice?
The core ingredients are essential, but you can leave out scallions, toasted sesame oil — they're optional and mainly there for extra flavor or finish.
How many servings does Claypot Chicken Rice make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.