There’s something magical about claypot rice. The aroma of smoky, sizzling rice at the bottom of the pot, the tender chicken soaking up the flavors of soy and mushroom, and the surprise crunch of cabbage all come together in one cozy dish. It’s a comforting one-pot meal that’s deeply rooted in Cantonese cooking but has found its way across Asia as a weeknight favorite.
Claypot rice is usually cooked over a flame, where the rice slowly absorbs broth while toppings steam gently above. The best part, of course, is the socarrat-like golden crust that forms at the bottom. It gives every bite a contrast of fluffy, tender grains and toasty, almost nutty crisp edges.
The good news? You don’t need a restaurant setup to enjoy it at home. With just a claypot (or even a heavy-bottomed pot), a few simple ingredients, and a bit of patience, you can recreate this classic dish in your own kitchen.
No Claypot? No Problem
If you don’t have a claypot, you can still make this dish at home with a rice cooker! I’ve shared my Rice Cooker Claypot Rice recipe here so you can enjoy the same flavors with even less fuss.
Claypot Rice with Chicken and Chinese Sausage
Ingredients
Instructions
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Prepare the Rice Base
Rinse the rice until the water runs mostly clear. Soak for 15 minutes in warm water.
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Season the Chicken
In a small bowl, mix the chicken thigh pieces with soy sauce, oyster sauce, rice wine, minced ginger, and sesame oil. Set aside while the rice soaks.
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Start Cooking the Rice
Add the rice to a claypot (or heavy-bottomed pot) along with HOT chicken broth. Turn the heat to medium and bring to a gentle boil. Once boiling, lower the heat to a simmer and cover with a lid. Cook for 8 minutes, until the rice is about 70% cooked and most of the liquid is absorbed.
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Add the Toppings
Arrange the marinated chicken, sliced mushrooms, Chinese sausage, and cabbage evenly on top of the rice. Drizzle a teaspoon of oil around the edge of the pot (this helps create the crispy rice crust). Cover and cook on low heat for another 11-12 minutes, until the chicken is fully cooked and the rice at the bottom forms a golden crust.
You will know that the crust is forming when you hear a faint crackling sound. A slightly burnt smell is fine is very normal. In fact, the charred layer is the tastiest part! Just as long as the top and middle don't smell burnt too.
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Serve
Turn off the heat and let the claypot rest, covered, for 5 minutes. Optionally drizzle some dark soy sauce for extra flavor and color, and garnish with chopped green onion. Mix everything together before serving, or scoop from the top while scraping some crispy rice from the bottom.
