Chinese Clay Pot Rice with Chicken

Made  times
Li Yung 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 52g
  • 17%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1693 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  • 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.


Most helpful
Most positive
Least positive

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 ...

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!

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. Th...

Other stories that may interest you