Claypot Chicken and Sausage Rice
Claypot Chicken and Sausage Rice
Ingredients
For the Marinade
- 8 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons dark soy sauce
- 4 teaspoons mirin
- 4 teaspoons sesame oil
- 1 teaspoon white pepper
For the Claypot
- 8 chicken thighs, cut into 1/2 inch pieces
- 16 shiitake mushrooms, sliced
- 8 green onions, chopped, divided
- 2 cups uncooked rice, washed
- 8 tablespoons quinoa, washed
- 2 cups water
- 1/2 teaspoon oil
- 4 Chinese sausage links, sliced
Instructions
- 1
In a large bowl, combine the soy sauce, oyster sauce, dark soy sauce, mirin, sesame oil, and white pepper. Whisk thoroughly to create the marinade.
⏱️ 2 min
- 2
Add the 1/2 inch chicken thigh pieces, sliced shiitake mushrooms, and half of the chopped green onions to the marinade. Mix everything well to ensure the chicken, mushrooms, and green onions are fully coated. Set aside to marinate for at least 15 minutes.
⏱️ 3 min
- 3
In a claypot or a heavy-bottomed pot with a tight-fitting lid, combine the washed uncooked rice, washed quinoa, water, and oil.
⏱️ 3 min
- 4
Evenly layer the marinated chicken and mushroom mixture on top of the rice and quinoa in the pot.
⏱️ 2 min
- 5
Arrange the sliced Chinese sausage links on top of the chicken and mushroom mixture.
⏱️ 1 min
- 6
Cover the claypot with its lid. Place the pot on a stove burner and cook on low-medium heat for 20 minutes. Avoid lifting the lid during this time.
⏱️ 20 min
- 7
After 20 minutes, carefully check that the chicken is cooked through. If not, cover and cook for an additional 5-10 minutes. Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes.
⏱️ 5 min
- 8
Sprinkle the remaining chopped green onions over the cooked claypot rice. Gently mix all ingredients in the pot with a spoon before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Claypot Chicken and Sausage Rice
For the Marinade
- 8 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 4 tablespoons dark soy sauce
- 4 teaspoons mirin
- 4 teaspoons sesame oil
- 1 teaspoon white pepper
For the Claypot
- 8 chicken thighs, cut into 1/2 inch pieces
- 16 shiitake mushrooms, sliced
- 8 green onions, chopped, divided
- 2 cups uncooked rice, washed
- 8 tablespoons quinoa, washed
- 2 cups water
- 1/2 teaspoon oil
- 4 Chinese sausage links, sliced
Instructions
- 1
In a large bowl, combine the soy sauce, oyster sauce, dark soy sauce, mirin, sesame oil, and white pepper. Whisk thoroughly to create the marinade.
⏱️ 2 min - 2
Add the 1/2 inch chicken thigh pieces, sliced shiitake mushrooms, and half of the chopped green onions to the marinade. Mix everything well to ensure the chicken, mushrooms, and green onions are fully coated. Set aside to marinate for at least 15 minutes.
⏱️ 3 min - 3
In a claypot or a heavy-bottomed pot with a tight-fitting lid, combine the washed uncooked rice, washed quinoa, water, and oil.
⏱️ 3 min - 4
Evenly layer the marinated chicken and mushroom mixture on top of the rice and quinoa in the pot.
⏱️ 2 min - 5
Arrange the sliced Chinese sausage links on top of the chicken and mushroom mixture.
⏱️ 1 min - 6
Cover the claypot with its lid. Place the pot on a stove burner and cook on low-medium heat for 20 minutes. Avoid lifting the lid during this time.
⏱️ 20 min - 7
After 20 minutes, carefully check that the chicken is cooked through. If not, cover and cook for an additional 5-10 minutes. Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes.
⏱️ 5 min - 8
Sprinkle the remaining chopped green onions over the cooked claypot rice. Gently mix all ingredients in the pot with a spoon before serving.
⏱️ 2 min