Cantonese Claypot Rice
Cantonese Claypot Rice
Ingredients
For the Rice
- 4 cups jasmine rice, washed
- 4 cups chicken stock
For the Toppings
- 800 g boneless chicken thighs, diced
- 4 Chinese sausages (lap cheong), sliced
- 80 g salted fish, diced
- 3 salted egg yolks, halved
- 6 cloves garlic, minced
- 1 1/2 inch ginger, julienned
- 2 spring onions, chopped
- 1 tablespoon oil, for sautéing
- as needed oil, for drizzling
For the Chicken Marinade
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine, (optional)
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon white pepper
For the Finishing Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 tablespoon hot water
Instructions
- 1
In a medium bowl, combine the diced chicken thighs with the light soy sauce, Shaoxing wine (if using), sesame oil, sugar, cornstarch, and white pepper. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
⏱️ 5 min
- 2
In a pressure cooker pot, heat 1 tablespoon of oil over medium heat. Add the minced garlic and julienned ginger and sauté for 2-3 minutes until fragrant.
⏱️ 3 min
- 3
Add the washed jasmine rice and chicken stock to the pot with the sautéed garlic and ginger. Do not stir the rice.
⏱️ 2 min
- 4
Evenly arrange the marinated chicken, sliced Chinese sausages (lap cheong), diced salted fish, and halved salted egg yolks on top of the rice and liquid.
⏱️ 5 min
- 5
Secure the lid on your pressure cooker. Set to high pressure and cook for 4 minutes.
⏱️ 4 min
- 6
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10 minutes. After 10 minutes, carefully perform a quick release of any remaining pressure before opening the lid.
⏱️ 10 min
- 7
Sprinkle the chopped spring onions over the cooked rice.
⏱️ 1 min
- 8
Drizzle a little oil (about 1-2 teaspoons) around the edges of the rice in the pot. This helps in forming the crispy crust.
⏱️ 1 min
- 9
If your pressure cooker has an air fryer function, set it to 200°C (390°F) and air fry for 8-10 minutes, or until a crispy rice crust forms at the bottom and sides of the pot. If you don't have an air fryer function, you can carefully transfer the rice to an oven-safe dish and bake at 200°C (390°F) for 15-20 minutes, or until a crust forms.
⏱️ 10 min•🌡️ 200
- 10
While the rice is air frying, whisk together all the ingredients for the finishing sauce: light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and hot water.
⏱️ 1 min
- 11
Once the claypot rice is ready, drizzle the finishing sauce over the rice and toppings. Gently toss everything together in the pot before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cantonese Claypot Rice
For the Rice
- 4 cups jasmine rice, washed
- 4 cups chicken stock
For the Toppings
- 800 g boneless chicken thighs, diced
- 4 Chinese sausages (lap cheong), sliced
- 80 g salted fish, diced
- 3 salted egg yolks, halved
- 6 cloves garlic, minced
- 1 1/2 inch ginger, julienned
- 2 spring onions, chopped
- 1 tablespoon oil, for sautéing
- as needed oil, for drizzling
For the Chicken Marinade
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine, (optional)
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon white pepper
For the Finishing Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 tablespoon hot water
Instructions
- 1
In a medium bowl, combine the diced chicken thighs with the light soy sauce, Shaoxing wine (if using), sesame oil, sugar, cornstarch, and white pepper. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
⏱️ 5 min - 2
In a pressure cooker pot, heat 1 tablespoon of oil over medium heat. Add the minced garlic and julienned ginger and sauté for 2-3 minutes until fragrant.
⏱️ 3 min - 3
Add the washed jasmine rice and chicken stock to the pot with the sautéed garlic and ginger. Do not stir the rice.
⏱️ 2 min - 4
Evenly arrange the marinated chicken, sliced Chinese sausages (lap cheong), diced salted fish, and halved salted egg yolks on top of the rice and liquid.
⏱️ 5 min - 5
Secure the lid on your pressure cooker. Set to high pressure and cook for 4 minutes.
⏱️ 4 min - 6
Once the pressure cooking cycle is complete, allow for a natural pressure release for 10 minutes. After 10 minutes, carefully perform a quick release of any remaining pressure before opening the lid.
⏱️ 10 min - 7
Sprinkle the chopped spring onions over the cooked rice.
⏱️ 1 min - 8
Drizzle a little oil (about 1-2 teaspoons) around the edges of the rice in the pot. This helps in forming the crispy crust.
⏱️ 1 min - 9
If your pressure cooker has an air fryer function, set it to 200°C (390°F) and air fry for 8-10 minutes, or until a crispy rice crust forms at the bottom and sides of the pot. If you don't have an air fryer function, you can carefully transfer the rice to an oven-safe dish and bake at 200°C (390°F) for 15-20 minutes, or until a crust forms.
⏱️ 10 min•🌡️ 200 - 10
While the rice is air frying, whisk together all the ingredients for the finishing sauce: light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and hot water.
⏱️ 1 min - 11
Once the claypot rice is ready, drizzle the finishing sauce over the rice and toppings. Gently toss everything together in the pot before serving immediately.
⏱️ 2 min