Chinese Clay Pot Chicken and Rice Without the Clay Pot

Chinese Clay Pot Chicken and Rice Without the Clay Pot


2 people made this

About this recipe: I have modified this Chinese recipe that my mother handed down to me. The traditional way of cooking this dish is by using a clay pot. However, a frying pan, together with a saucepan will do just as well. It's simple and delicious to eat.

Suh McCaw

Serves: 4 

  • 1 chicken breast fillet, chopped into big chunks
  • 6 chicken wings, cut into thirds, tips discarded
  • 250ml dark soy sauce
  • 1 tablespoon sesame oil
  • 8 cloves garlic, smashed
  • Ground white pepper to taste
  • 2 links lap cheung (Chinese-style sausage)
  • 6 dried shiitake mushrooms
  • 2 tablespoons vegetable oil
  • 125ml dark soy sauce
  • 320g jasmine rice
  • 5 tablespoons chilli paste
  • 2 tablespoons grated fresh root ginger
  • 2 tablespoons fresh lime juice
  • 55g iceberg lettuce, finely chopped

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Combine the chicken breast, chicken wings, 250ml dark soy sauce, sesame oil and the garlic in a mixing bowl; season with white pepper. Slice the Chinese sausages on an angle and add to the chicken mixture. Mix well, cover and chill for at least 10 minutes.
  2. Thoroughly rinse the shiitake mushrooms and place in a bowl; pour hot water over the mushrooms; allow the mushrooms to soak until they are soft and bloated, about 15 minutes. Remove the mushrooms, reserving the liquid. Cut the stalks from the mushrooms and discard. Slice the mushrooms in half and set aside.
  3. Heat the oil in a large, deep frying pan over medium heat. Cook the chicken pieces in the hot oil until no longer pink in the centre and the juices run clear, 7 to 10 minutes. Drizzle 125ml dark soy sauce over the chicken.
  4. Wash the rice with water until the water comes out nearly clear; drain completely. Combine the rice and 350ml of the reserved liquid from the mushrooms in a non-stick pan; bring to the boil. Reduce heat to low; cover and allow to simmer covered for 10 minutes with the heat on. Add the chicken mixture and mushrooms and remove from the heat; allow to sit covered until the rice is completely tender, 15 to 20 minutes.
  5. Stir together the chilli paste, ginger and lime juice in a small bowl; drizzle over the chicken rice and top with lettuce to serve.


Lap cheung and dried shiitake are available at all Chinese supermarkets.

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