Chinese Claypot Chicken Rice (Bao Zai Fan)
Ingredientsfor 2
580
Cal
34g
Protein
58g
Carbs
20g
Fat
- 12 cups jasmine rice, washed
- 21 lb boneless chicken thighs, cut into 2-inch pieces
- 34 Chinese sausages (lap cheong), sliced diagonally
- 44 dried shiitake mushrooms, soaked and halved
- 53 tablespoons soy sauce
- 61 tablespoon oyster sauce
- 71 tablespoon dark soy sauce
- 82 tablespoons sesame oil
- 91 tablespoon Shaoxing rice wine
- 101 teaspoon sugar
- 112-inch piece ginger, julienned
- 123 green onions, sliced
Instructions
- 1
Marinate chicken in soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, and ginger for 20 minutes.
- 2
Combine rice and enough water (about 2.25 cups) in a clay pot or heavy pot with a tight-fitting lid. Bring to a boil over high heat, stir once.
- 3
When water is mostly absorbed and the surface of the rice looks dimpled and dry, arrange the marinated chicken, sausage, and mushrooms on top of the rice. Pour any remaining marinade over everything.
- 4
Reduce heat to very low, cover tightly, and cook 15 minutes. The rice will finish cooking and form a golden, crispy crust on the bottom — this crust is the most coveted part, called the fan jiao.
- 5
Mix dark soy sauce with 1 teaspoon sesame oil and drizzle around the edge of the pot so it runs down the sides. The sauce caramelizes against the hot clay. Scatter green onions on top. Serve at the table directly from the clay pot, scraping the crispy rice from the bottom.