Clay Pot Chicken Rice (Hong Kong Style)
Why this recipe works
- Layered savoury flavour: The chicken marinade, Chinese sausage, ginger, garlic and soy glaze season the rice in stages rather than relying on one final sauce.
- Steam-cooked together: Adding the chicken once the rice has started cooking lets both finish gently under the lid, keeping the meat tender while the grains absorb the juices.
- Crisp rice base: A short increase in heat at the end helps form the lightly crackling bottom layer that makes clay pot rice so distinctive.
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Timing notes
- Use the soaking time well: While the rice soaks, prepare the chicken, aromatics and sausage so the cooking stage can move quickly once the pot is on the heat.
- Rest before serving: Keeping the pot covered off the heat allows the steam to settle through the rice and makes the bottom crust easier to lift.
Ingredient notes
- Chinese sausage adds richness: The sausage renders slightly as it steams, seasoning the rice with sweetness, fat and savoury depth.
- Use fresh aromatics: Firm ginger and fresh garlic give the dish its clean, fragrant base; tired aromatics can taste harsh or flat.
- Shaoxing wine substitutes: Dry sherry works well as a substitute, but avoid sweet cooking wines, which can make the seasoning taste unbalanced.
Texture tips
- Rinse and drain the rice: Rinsing removes excess surface starch, while draining prevents the pot from starting with too much water.
- Listen for the crackle: The final medium-heat stage should sound gently crackly, not aggressively sizzling; stop before any burnt smell develops.
- Keep the lid closed: Lifting the lid too often releases steam and can leave the rice unevenly cooked.
Make-ahead tips
- Prepare components ahead: The chicken can be cut and marinated, and the aromatics and sausage sliced in advance, then kept chilled until cooking.
- Reheat gently: Add a splash of water and reheat covered over low heat, or warm in a 180°C (355°F) oven until piping hot throughout.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice in cold water until the water runs mostly clear, then drain well. Cover with fresh water and soak for 15 minutes while you prepare the rest.
- Cut the chicken into bite-sized pieces and put in a bowl. Add the Shaoxing wine, 15 ml of the light soy sauce, 10 ml of the dark soy sauce, the sesame oil and white pepper, then mix well and leave to marinate.
- Thinly slice the ginger and finely chop the garlic. Slice the pork sausage on the diagonal into thin rounds, then slice the spring onions and roughly chop the coriander.
- Drain the soaked rice and tip it into a clay pot, or a heavy saucepan with a tight-fitting lid. Add the water, then scatter over half the ginger and half the garlic.
- Bring to a gentle simmer over medium heat, then cover and turn the heat down low. Cook for 10 minutes, keeping the lid on so the steam stays trapped.
- Quickly lift the lid and arrange the marinated chicken in an even layer over the rice, then tuck in the pork sausage. Sprinkle over the remaining ginger and garlic, cover again, and cook on low for 15 minutes until the chicken is cooked through and the rice is tender.
- Mix the remaining light soy sauce and dark soy sauce together. Drizzle it evenly over the rice and chicken, then cover and cook for 2 minutes to glaze and deepen the flavour.
- Turn the heat up to medium for 1 to 2 minutes to encourage a light crust at the bottom, listening for a gentle crackle and stopping before it smells burnt. Take off the heat and rest, covered, for 5 minutes.
- Scatter over the spring onions and coriander. Serve straight from the pot, making sure everyone gets some of the crisp rice from the bottom.
Recipe notes
Tips
- If using a clay pot, warm it gradually over low heat for a few minutes before bringing the rice to a simmer to reduce the risk of cracking.
- Keep the heat low once covered; steady, gentle steam gives fluffy rice and tender chicken without scorching.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the chicken is cooked until piping hot throughout with no pink remaining.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace Fresh coriander with extra Spring onion if you prefer a milder finish.
- Replace Pork sausage with Chicken thighs for a simpler version, adding the extra chicken at the same time as the chicken layer.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in an airtight container. Reheat with a splash of Water in a covered saucepan over low heat, or in a 180°C (355°F) oven until piping hot; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 1h (20min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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