chinese-clay-pot-chicken-rice

Chinese Clay Pot Chicken Rice

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
justluv2cook
Recipe by  justluv2cook

“This is an inexpensive traditional recipe my mom gave me, which I have slightly modified. It requires no expensive rice cooker nor a clay pot that hardly gets used; a fry pan and saucepan will do the job. It's simple to prepare and delicious to eat. Enjoy!!!”

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 4 servings

ADVERTISEMENT

Directions

  1. Combine the chicken breast, the chicken wings, 1 cup dark soy sauce, the sesame oil, and the garlic in a mixing bowl; season with white pepper. Slice the Chinese sausages on an angle and add to the chicken mixture. Mix well, cover, and chill at least 10 minutes.
  2. Thoroughly rinse the shiitake mushrooms and place in a bowl; pour hot water over the mushrooms; allow the mushrooms to sit submerged until they are soaked and bloated, about 15 minutes. Remove the mushrooms, reserving the liquid. Cut the stalks from the mushrooms and discard. Slice the mushrooms in half and set aside.
  3. Heat the oil in a large, deep skillet over medium heat. Cook the chicken pieces in the hot oil until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drizzle 1/2 cup dark soy sauce over the chicken.
  4. Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 1 1/2 cup of the reserved liquid from the mushrooms in a non-stick pan; bring to a boil. Reduce heat to low; cover and allow to simmer covered for 10 minutes with the heat on. Add the chicken mixture and mushrooms and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.
  5. Stir together the chile paste, ginger, and lime juice in a small bowl; drizzle over the chicken rice and top with shredded lettuce to serve.

Share It

Review (1)

Rate This Recipe
Yutakamur
1

Yutakamur

The soysauce flavor is way too overpowering. The lime sauce is not very flavorful. The rice flavor is way too strong. You would have to tone this down a lot before it could be palatable at all.

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

Kowloon's Chinese Chicken Wings
(22)

Kowloon's Chinese Chicken Wings

Chicken Arroz Caldo (Chicken Rice Porridge)
(20)

Chicken Arroz Caldo (Chicken Rice Porridge)

Spicy Chinese Chicken Wings
(16)

Spicy Chinese Chicken Wings

Chinese Chicken Rice Salad
(10)

Chinese Chicken Rice Salad

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 725 cal
  • 36%
  • Fat
  • 29.2 g
  • 45%
  • Carbs
  • 87.7 g
  • 28%
  • Protein
  • 34.2 g
  • 68%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 5990 mg
  • 240%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chicken Arroz Caldo (Chicken Rice Porridge)

>

next recipe:

Chinese Chicken Fried Rice II