This post may contain affiliate links. Please read my disclosure.
There’s something about Claypot Chicken Rice that just makes it so irresistible. Maybe it’s the tender, succulent chicken paired with the fluffy grains of rice cooked in a savory broth.
Or maybe it's the simple flavor and aroma of this dish that makes it so incredibly irresistible. Whatever the reason, once you’ve tried this dish, you’ll be hooked for life!
This is totally a one pot meal, which means you can serve it by itself. It's got the perfect amount of chicken, rice, and veggies and who doesn't love a one pot meal?
AND...don't fret because you don't have to own a claypot to be able to make this (you can use your Dutch oven).
The flavors are simple...I know you're used to bold recipes like this beef massaman curry or this hunan shrimp, but I really think you'll fall in love with this simple dish.
And for all you rice lovers out there (I mean seriously, who doesn't love rice?), check out some of these other rice recipes:
- Seafood Rice
- Chicken Congee (our all time favorite)
- Spanish Paella
- Dirty Rice
- Korean Purple Rice
- Instant Pot Sushi Rice
- Instant Pot Cilantro Lime Rice
- Instant Pot Spanish Rice
Soooo many rice options, and I love it!
Jump to:
What is a claypot used for?
A claypot is used for many different cooking purposes. It can be used to make stews, soups, and sauces that are thick in texture.
Claypots retain moisture well and allow foods to cook slowly at a lower temperature so they do not become tough or overdone. Claypots also have a natural non-stick surface that helps prevent food from sticking to the pot.
**if you don't have a clay pot, you can use a cast iron dutch oven or a deep cast iron skillet as well. As long as it has a lid.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Why This Recipe Works
- The combination of mushrooms, chicken, and rice all cooked in a claypot equals the most delicious comfort food out there.
- The chicken is ultra tender and juicy and just perfection slowly cooked in the broth and seasonings.
- The Chinese sausage adds the most incredible savory flavor to the dish.
- The rice is going to be a little crispy on the bottom in this recipe but that's what makes this dish to great!
- The flavor is simple, but just so comforting and incredible you'll want to curl up with a bowl of it every day.
Ingredients
Please check out the recipe card to ensure you get a full list of the ingredients and step by step instructions.
This recipe calls for a ½ pound boneless skinless chicken thighs. These chicken pieces should be cut in 1" pieces.
Next, you're going to need about 6 ounces Chinese sausage. You can find Chinese sausage in any Asian grocery store.
The grated ginger is a great addition to this recipe flavor wise. You can also substitute ginger paste if you don't have grated ginger on hand.
I enjoy adding dried shiitake mushrooms to this recipe for the simple fact that they have so many health benefits. You can enjoy good food and reap anti-inflammatory benefits.
The rice of choice for this dish is jasmine rice, but you could get away with using any long grain white rice you'd like!
To make the marinade, you're going to need cornstarch, soy sauce, Shaoxing wine (a Chinese rice wine that is slightly similar to dry sherry), sugar, and white pepper. Mixing this together is going to get you the best marinade ever!
Step by Step Instructions
Place the mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes.
Squeeze out excess water and slice (removing stems). Reserve the soaking liquid (we're going to use it in the rice).
Combine all the marinade ingredients in a bowl and mix well.
Add the chicken and sliced mushrooms to the marinade and mix to fully coat. let marinade for 30-60 minutes.
Combine the chicken stock, oil, ginger in a clay pot or Dutch oven and bring to a boil.
Add the rice and boil for 1 minute.
Pour the chicken mixture, Chinese sausage and chopped white parts of the green onions on top and smooth to make an even layer.
Drizzle with 2 tablespoon of the reserved mushroom liquid.
Turn heat to low, cover and cook for 25-30 minutes, until rice is tender and chicken is cooked through.
**if rice is still not cooked, drizzle more mushroom cooking liquid (or chicken stock) over the top and cook, covered, another 2-3 minutes until tender.
Remove from heat and serve garnished with green parts of the green onions.
Expert Tips
- If you don't have a claypot, you can use a cast iron skillet (high sided) or a Dutch oven.
- Any long grain white rice can be used as a substitute for jasmine rice.
- If the rice is not fully cooked at the end of the 25-30 minutes, continue adding either the mushroom liquid or chicken stock 2-3 tablespoons at a time and cook another 2-3 minutes (covered) until tender.
- Add additional vegetables such as peas, carrots, bok choy, zucchini, or any vegetable you like (keep it to about 1 cup of vegetables).
- You can use chicken breast, but I find it tends to dry out more.
- You can substitute pork shoulder chunks for the chicken thighs.
- Some of the rice will be crisped and stuck to the bottom, scrape these bites off and mix them with the rice to serve (it's the best part!).
- For some spice, top with a drizzle of chili crisp or sriracha.
Common Questions
Typically, claypot rice is served with a side of sauce. The sauce isn't usually too spicy or salty and goes really well with the rice.
To get the rice crispy, you can oil the rice mix. The oil helps add a firm crunchiness to the rice.
You can actually add a little bit of oil or fat to the rice. This will help the rice from sticking to a claypot.
Storage and Reheating
Store the leftovers in an airtight container in the fridge. You can also freeze it, but rice tends to become mushy when frozen so I don't recommend it.
You can reheat your claypot chicken rice on the stovetop or in the microwave, depending on your preferences. I prefer the microwave for it's ease of use.
More Chinese Style Chicken Recipes
- Salt and pepper chicken thighs
- Sizzling rice soup
- Shanghai chicken
- Kung pao chicken
- Air fryer general tso's chicken
- Soy sauce chicken
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Claypot Chicken Rice
Ingredients
- ½ pound boneless skinless chicken thighs cut in 1" pieces
- 6 ounces Chinese sausage sliced
- 1 teaspoon grated ginger (substitute ginger paste)
- 3 ounces dried shiitake mushrooms
- 1 cup jasmine rice
- 1 tablespoon cooking oil
- 1 cup chicken stock
- 1 bunch bunch green onions whites and greens separated
Marinade:
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar
- ¼ teaspoon white pepper
Instructions
- Place the mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes.
- Squeeze out excess water and slice (removing stems). Reserve the soaking liquid.
- Combine all the marinade ingredients in a bowl and mix well.
- Add the chicken and sliced mushrooms to the marinade and mix to fully coat. Let marinade for 30-60 minutes.
- Combine the chicken stock, oil, ginger in a clay pot or Dutch oven and bring to a boil.
- Add the rice and boil for 1 minute.
- Pour the chicken mixture, Chinese sausage and chopped white parts of the green onions on top and smooth to make an even layer.
- Drizzle with 2 tablespoons of the reserved mushroom liquid.
- Turn heat to low, cover and cook for 25-30 minutes, until rice is tender and chicken is cooked through.
- **if rice is still not cooked, drizzle more mushroom cooking liquid (or chicken stock) or top and cook, covered, another 2-3 minutes until tender.
- Remove from heat and serve garnished with green parts of the green onions.
Expert Tips:
- If you don't have a claypot, you can use a cast iron skillet (high sided) or a Dutch oven.
- Any long grain white rice can be used as a substitute for jasmine rice.
- If the rice is not fully cooked at the end of the 25-30 minutes, continue adding either the mushroom liquid or chicken stock 2-3 tablespoons at a time and cook another 2-3 minutes (covered) until tender.
- Add additional vegetables such as peas, carrots, bok choy, zucchini, or any vegetable you like (keep it to about 1 cup of vegetables).
- You can use chicken breast, but I find it tends to dry out more.
- You can substitute pork shoulder chunks for the chicken thighs.
- Some of the rice will be crisped and stuck to the bottom, scrape these bites off and mix them with the rice to serve (it's the best part!).
- For some spice, top with a drizzle of chili crisp or sriracha.
Nutrition
Bea
I was surprised how good and authentic tasting this was! Especially the stickyness of the rice.
Danielle
Thanks so much I'm so glad you liked it!
Dani
Loved this so much! The flavor was so simple and just delicious.
Danielle
So glad to hear it!