Dinner · 50 min · chinese

Cantonese Claypot Rice

Jasmine rice does the heavy lifting here, with chinese sausage rounding it out. A Chinese dinner that takes 50 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Jasmine rice
• 4 links Chinese sausage
• 0.75 lb Chicken thighs
• 6 Dried shiitake
• 0.5 lb Baby bok choy
• 3 tbsp Light soy sauce
• 1 tbsp Dark soy sauce
• 1 tbsp Sugar
• 1 tbsp Shaoxing wine
• 4 slices Fresh ginger
• 3 Scallions
• 1 tbsp Peanut oil

Steps

1. Soak the rice 30 minutes and drain. Soak the shiitake 20 minutes and slice. Marinate the chicken with wine, ginger, and 1 tablespoon of soy.
2. In a clay pot, combine the rice with water at a 1:1 ratio plus the oil. Bring to a boil, then arrange the sausage, chicken, and shiitake on top.
3. Cover and cook on the lowest heat 25 minutes. Then raise the heat for 2 minutes — listen for the crackle. That sound is the scorched rice crust forming.
4. Rest covered 10 minutes. Blanch the bok choy and lay it on top.
5. Drizzle with the soy-sugar sauce, scatter scallions, and serve from the pot. Scrape up every bit of the golden crust — fights have started over less.

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