This claypot chicken rice is loaded with juicy chicken, sweet Chinese sausage, and earthy mushrooms. And the best part? Your rice cooker does all the work!
I first had claypot chicken rice in Hong Kong, and I couldn’t believe how such a simple dish could have so much flavor.
I don’t have a clay pot at home, but I was craving it one day and decided to see how it would work in my rice cooker. And it worked!
And this method couldn’t be simpler.
Just give the chicken a quick marinade, then dump them in the rice cooker with Chinese sausage and shiitake mushrooms. The rice cooker will take care of the rest.
As it cooks, the rice soaks up all the flavor from the chicken, sausage, mushrooms, and marinade, giving it a deep, savory flavor.
It may not have that crispy bottom you get from a clay pot, but when I’m craving claypot chicken rice at home, this recipe hits the spot.
What Is Claypot Chicken Rice?
Claypot chicken rice is a popular Cantonese dish where rice is cooked in a clay pot with various toppings. Chicken, Chinese sausage (lap cheong) and shiitake mushrooms are common additions, along with a savory soy-based sauce.
The traditional version also gets a layer of crispy, toasted rice at the bottom of the pot.
This version is made right in the rice cooker, so you don’t need a clay pot to make it at home. You won’t get the traditional crispy bottom, but you still get all that flavor cooked right into the rice.
Key Ingredients for Rice Cooker Claypot Rice
You only need a handful of ingredients to make claypot chicken and rice, but there’s a lot of flavor packed into this simple dish.
- Chicken thighs. Thighs work really well here because the longer cooking time doesn’t dry them out.
- Dried shiitake mushrooms. You’ll find them in the Asian aisle of larger grocery stores or at Asian markets. Soak them in warm water for 30 minutes, or in cold water overnight in the fridge.
- Chinese sausage (lap cheong). A traditional addition to claypot rice, lap cheong has a sweet and savory flavor that goes so well with the chicken and mushrooms.
- Rice. I use jasmine rice, but other white rice works too.
- Soy sauce. This does most of the seasoning for the chicken. Dark, regular, or light soy sauce works here.
- Oyster sauce. A little thicker and sweeter than soy sauce, it gives the marinade more flavor without needing a ton of ingredients.
- Shaoxing wine. Just a little makes a difference in the marinade. Look for it at Asian grocery stores, near the soy sauces and cooking wines.
- Sesame oil. It adds that distinct toasted, nutty flavor that works so well with the soy and oyster sauce.
- Ginger. Mince it finely so you don’t end up biting into a big chunk.
- Sugar. Balances out all the salty, savory ingredients in the marinade.
- Cornstarch. This helps the marinade coat the chicken better and also gives the chicken a more tender texture.
How to Make Claypot Chicken Rice Using Rice Cooker
1. Marinate the Chicken
Add the chicken, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, cornstarch, white pepper, and ginger to a bowl. Mix well and marinate for at least 30 minutes.
2. Prepare the Rice
Add the rice to the rice cooker pot and rinse until the water runs mostly clear. Drain well, then add the water.
3. Add the Toppings
Add the chicken and marinade to the rice cooker. Top with the sliced mushrooms and Chinese sausage. Don’t stir.
4. Cook
Close the rice cooker and cook using the regular white rice setting.
5. Mix and Serve
Once it’s done, gently mix the chicken, sausage, mushrooms, and rice together. Top with sliced green onions and serve.
Tips for the Best Rice Cooker Claypot Rice
- Add dark soy sauce for color. For darker claypot chicken and rice, swap 1 tablespoon of the soy sauce for dark soy sauce.
- Add greens at the end. Bok choy adds a nice freshness against the savory chicken and sausage. Toss it in during the last 10 minutes of cooking.
- Make sure the chicken is cooked through. My rice cooker takes about 50 minutes on the regular white rice setting so I’m confident the chicken is cooked through by then. If yours finishes much faster, check that the chicken has reached 165°F (74°C) before serving.
- Want those crispy rice bits? Heat oil in a pan over medium-high heat until very hot. Add some of the cooked rice, spread it into a thin layer, and leave it alone for about 5 minutes, or until the bottom is golden and crisp.
How to Store and Reheat Leftovers
This rice cooker claypot chicken rice reheats well, making it great for leftovers.
To Store: Let the claypot chicken and rice cool, then transfer it to an airtight container. Refrigerate for up to 4 days.
To Reheat: Microwave individual portions until hot throughout. You can also reheat it in the rice cooker using the reheat setting.
More Easy Asian Dinner Recipe
Aligue Pasta (Crab Paste Pasta)
Rice Cooker Claypot Chicken Rice
Ingredients
- 6 dried shiitake mushrooms
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons Shaoxing wine
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- ½ teaspoon white pepper powder
- 1 knob ginger minced
- 300 g about 2 cups rice
- 360 g water or the amount recommended for your rice
- 2 Chinese sausages lap cheong, sliced
- Sliced green onions for garnish
Instructions
- Soak shiitake mushrooms in warm water for 30 minutes. Drain and slice.
- To a bowl, add chicken thighs, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, cornstarch, white pepper, and ginger. Mix well and marinate for at least 30 minutes.
- Add rice to the rice cooker pot and rinse until the water runs mostly clear. Drain well, then add 360 g water, or the amount recommended for your rice.
- Add the chicken and marinade to the rice cooker. Top with shiitake mushrooms and Chinese sausage. Do not stir.
- Close the rice cooker and cook using the regular white rice setting.
- Gently mix the chicken, sausage, mushrooms, and rice together. Garnish with green onions. Serve and enjoy!
One Response
I will definitely try this.