Photograph of the finished Claypot rice

China · Cơm niêu gà nấm rưới dầu viền

Claypot rice

45 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Chicken thighs Chicken thighs 1.1 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Oil Oil ½ cup
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 8.5 oz
  • Photograph of Sugar Sugar 0.6 oz

Method

  1. 1 Soak the rice for 30 minutes, then drain; the rice will swell evenly in the clay pot after soaking.
  2. 2 Marinate the chicken with oyster sauce, soy sauce, ginger, and chopped shiitake mushrooms for 20 minutes.
  3. 3 Cook the rice with 130 ml of water in a clay pot for 10 minutes, until the water level has just evaporated.
  4. 4 Arrange the chicken on top of the rice, cover, and simmer over the lowest heat for 12 minutes.
  5. 5 Pour oil around the rim of the pot along the sides, then increase the heat to 3 minutes — this ring of oil creates the crispy crust at the bottom, known as pan-fried pepper.

With an appliance

  • Oven 45 min

    Replace step 4: after the rice water has almost evaporated, arrange the chicken on top, cover the pot and bake on the middle rack of the oven at 180 degrees for 12 minutes; step 5 still drizzle oil around the edges and place back on the bottom rack at 220 degrees for 3 minutes to create a crispy crust.

Start cooking