chinese-clay-pot-rice-with-chicken

Chinese Clay Pot Rice with Chicken

3 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Li Yung
Recipe by  Li Yung

“This is a main dish traditionally prepared in a clay pot, with bits of charred rice at the bottom - a real treat! Don't worry about the clean-up; if you're using a stainless steel pan, soak it afterward with a baking soda solution.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
  2. Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.

Share It

Reviews (3)

Rate This Recipe
SuperVal
16

SuperVal

This was a great dish that even my picky little girl liked. A bit salty, I'll sub 1/4 cup chicken broth for some of the soy sauce next time. Also, the 1/2 cup of water called for failed to cook the rice, I added probably another cup to cook it through. Thanks for the delicious, quick recipe!

suzanne
3

suzanne

I haven't made this yet. I was wondering if you knew how to make this in a clay pot. I have one and would like to use it more. Thanks!

landlinsf
3

landlinsf

Very good followed the recipe to the letter, except for the clay pot, like my favorite hole in the wall in China Town of San Francisco where I was the only anglo and there by special invite. Thank you Miss Yung!

More Reviews

Similar Recipes

Chinese Chicken Fried Rice II
(948)

Chinese Chicken Fried Rice II

Chinese Chicken Fried Rice I
(188)

Chinese Chicken Fried Rice I

Matt's Chicken Adobo
(21)

Matt's Chicken Adobo

Guinataan Chicken Adobo
(17)

Guinataan Chicken Adobo

Chicken Adobo
(17)

Chicken Adobo

Arroz con Pollo (Chicken and Rice)
(15)

Arroz con Pollo (Chicken and Rice)

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 493 cal
  • 25%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 52 g
  • 17%
  • Protein
  • 38.6 g
  • 77%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 1693 mg
  • 68%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Three-Pepper Rice and Chicken Pot

>

next recipe:

Chinese Chicken Fried Rice II