Chicken Claypot Rice
Chicken Claypot Rice
Ingredients
For the Chicken Marinade
- 1 1/2 pounds bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon ginger garlic paste
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Rice and Assembly
- 2 cups jasmine rice
- 2 1/2 cups water
- 3 slices fresh ginger, 1/4-inch thick
- 1 tablespoon dark soy sauce
- 1/4 cup green onions, chopped, plus more for garnish
- 1 teaspoon sesame oil, for drizzling before serving
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
- 1 cup bok choy, chopped
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with soy sauce, ginger garlic paste, 1 teaspoon sesame oil, and cornstarch. Mix thoroughly until the chicken is well coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
Pour the jasmine rice into a 2-quart claypot. Add enough water to cover the rice, then use your hand to gently wash and rinse the rice. Carefully pour out the cloudy water. Repeat this process 2-3 times until the water runs mostly clear.
⏱️ 5 min
- 3
Add 2 1/2 cups of fresh water to the rinsed jasmine rice in the claypot. Place the 3 slices of fresh ginger on top of the rice.
⏱️ 2 min
- 4
Carefully arrange the marinated chicken pieces evenly on top of the rice and ginger in the claypot. Distribute the sliced shiitake mushrooms and julienned carrots around the chicken.
⏱️ 3 min
- 5
Drizzle the dark soy sauce over the chicken, rice, and vegetables. Sprinkle the 1/4 cup of chopped green onions over the contents of the pot.
⏱️ 2 min
- 6
Cover the claypot with its lid. Place the claypot over medium-high heat on the stovetop. Bring the liquid to a boil (you'll hear it bubbling). Once boiling, reduce the heat to low, ensuring a gentle simmer. Cook for 25-30 minutes, or until all the water has been absorbed and the rice is cooked through. During the last 5 minutes of cooking, add the chopped bok choy on top of the rice and chicken. For a crispy bottom, increase the heat to medium-high for the last 5 minutes of cooking, listening for a sizzling sound.
⏱️ 30 min
- 7
Once cooked, remove the claypot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to steam further.
⏱️ 10 min
- 8
Remove the lid. Drizzle with 1 teaspoon of sesame oil. Use a wooden spoon or spatula to scrape the bottom to release the crispy rice and mix the chicken, rice, and other ingredients together before serving. Garnish with additional chopped green onions, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Claypot Rice
For the Chicken Marinade
- 1 1/2 pounds bone-in, skin-on chicken thighs, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon ginger garlic paste
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the Rice and Assembly
- 2 cups jasmine rice
- 2 1/2 cups water
- 3 slices fresh ginger, 1/4-inch thick
- 1 tablespoon dark soy sauce
- 1/4 cup green onions, chopped, plus more for garnish
- 1 teaspoon sesame oil, for drizzling before serving
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup carrots, julienned
- 1 cup bok choy, chopped
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with soy sauce, ginger garlic paste, 1 teaspoon sesame oil, and cornstarch. Mix thoroughly until the chicken is well coated. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
Pour the jasmine rice into a 2-quart claypot. Add enough water to cover the rice, then use your hand to gently wash and rinse the rice. Carefully pour out the cloudy water. Repeat this process 2-3 times until the water runs mostly clear.
⏱️ 5 min - 3
Add 2 1/2 cups of fresh water to the rinsed jasmine rice in the claypot. Place the 3 slices of fresh ginger on top of the rice.
⏱️ 2 min - 4
Carefully arrange the marinated chicken pieces evenly on top of the rice and ginger in the claypot. Distribute the sliced shiitake mushrooms and julienned carrots around the chicken.
⏱️ 3 min - 5
Drizzle the dark soy sauce over the chicken, rice, and vegetables. Sprinkle the 1/4 cup of chopped green onions over the contents of the pot.
⏱️ 2 min - 6
Cover the claypot with its lid. Place the claypot over medium-high heat on the stovetop. Bring the liquid to a boil (you'll hear it bubbling). Once boiling, reduce the heat to low, ensuring a gentle simmer. Cook for 25-30 minutes, or until all the water has been absorbed and the rice is cooked through. During the last 5 minutes of cooking, add the chopped bok choy on top of the rice and chicken. For a crispy bottom, increase the heat to medium-high for the last 5 minutes of cooking, listening for a sizzling sound.
⏱️ 30 min - 7
Once cooked, remove the claypot from the heat and let it rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to steam further.
⏱️ 10 min - 8
Remove the lid. Drizzle with 1 teaspoon of sesame oil. Use a wooden spoon or spatula to scrape the bottom to release the crispy rice and mix the chicken, rice, and other ingredients together before serving. Garnish with additional chopped green onions, if desired.
⏱️ 5 min