READY IN 55 mins

Chinese Clay Pot Rice with Chicken

Read Reviews (3)

"This is a main dish traditionally prepared in a clay pot, with bits of charred rice at the bottom - a real treat! Don't worry about the clean-up; if you're using a stainless steel pan, soak it afterward with a baking soda solution." — Li Yung

Directions

Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.

Kitchen-Friendly View

PREP 25 mins
COOK 30 mins
READY IN 55 mins

Footnotes

Cook's Note
If you do not want the rice at the bottom to be charred, as it traditionally is, stir every 5 to 10 minutes.

Reviews More Reviews

Nov 04, 2009

This was a great dish that even my picky little girl liked. A bit salty, I'll sub 1/4 cup chicken broth for some of the soy sauce next time. Also, the 1/2 cup of water called for failed to cook the rice, I added probably another cup to cook it through. Thanks for the delicious, quick recipe!

—SuperVal

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May 11, 2010

Very good followed the recipe to the letter, except for the clay pot, like my favorite hole in the wall in China Town of San Francisco where I was the only anglo and there by special invite. Thank you Miss Yung!

—landlinsf

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5 Ratings

Apr 13, 2012

I haven't made this yet. I was wondering if you knew how to make this in a clay pot. I have one and would like to use it more. Thanks!

—suzanne

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Nutrition

Calories
493 kcal
25%

Carbohydrates
52 g
17%

Cholesterol
112 mg
37%

Fat
13 g
20%

Fiber
1 g
4%

Protein
38.6 g
77%

Sodium
1693 mg
68%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese Clay Pot Rice with Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 493
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 3.3g 17 %
Cholesterol 112mg 37 %
Sodium 1693mg 68 %
** Potassium 435mg 12 %
Total Carbohydrates 52g 17 %
Dietary Fiber 1g 4 %
Protein 38.6g 77 %
Sugars 0.5g
Vitamin A 1 %
Vitamin C 1 %
Calcium 5 %
** Iron 47 %
** Thiamin 52 %
** Niacin 141 %
** Vitamin B6 39 %
** Magnesium 19 %
** Folate 86 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.