Clay Pot Chicken Rice

A recipe for Clay Pot Chicken Rice! This fragrant one-pot meal pairs layers of crispy and fluffy steamed rice with chicken, sausage, and vegetables.

Clay Pot Rice (煲仔饭) is an incredibly comforting dish found across Southeast Asia from Cantonese cuisine in China and Hong Kong to variations in Malaysia and Singapore.

The recipe I am sharing today was inspired by Bake with Paws and ended up being closer in style to a Cantonese Mushroom and Chicken Claypot Rice (香菇滑鸡煲仔饭).

After preparing all of the ingredients, simmer jasmine rice in a clay pot until most of the moisture has been absorbed, then top with marinated chicken pieces, sliced sausage, and mushrooms. Continue to cook, then add a few baby bok choy quarters or halves to steam during the last few minutes.

To finish, drizzle an oyster soy sauce mixture over the top and lightly fold everything together for bits of fluffy and crispy rice alongside pieces of the chicken, sausage, mushrooms, and greens.

Clay Pot

For best results, use a large clay pot. I made this Clay Pot Chicken Rice in a Japanese Donabe about 9.5 inches (24 centimeters) in diameter with a 2.5 liter (85 ounce) capacity. Chinese-style pots (sand pots, 砂煲) can be found in some markets with Chinese ingredients or online.

The clay pot retains heat with more even cooking compared to other types of cookware. If unavailable, you can use a Dutch oven with a tight fitting lid. The heat may need to be adjusted more or less as needed.

Some basic care is necessary when using a clay pot. Avoid sudden temperature changes which may cause cracking. I slowly bring up the heat from low to no higher than medium. Do not put a hot pot on a cold surface (or a cold pot on an already heated surface).

Follow the manufacturer’s instructions for your specific pot for prep work such as soaking overnight before the first use and seasoning. Do not use detergent to clean the pot since the porous clay surface will soak in the soap. Wait until it has cooled before cleaning.

We currently live in a house with a gas stove, but I used a SimmerMat (or other heat diffuser) when we previously lived in places with an electric stove. As a note, it was more difficult for me to get that crispy layer of rice when I was using an electric stove.

The exact cooking times may vary based on the size/type of your pot. Daily Cooking Quest has also shared a version using the Rice Cooker (it won’t have the crispy crust).

Notable Ingredients

Oyster sauce (蚝油) is a dark brown sauce created by cooking oyster extract with salt and sugar.

Shaoxing wine (绍兴酒) is a fermented rice wine originally from Shaoxing in the Zhejiang province in eastern China. I have been able to find it at larger grocery stores with a sizeable wine selection, such as Wegmans, or in markets specializing in Chinese ingredients. Dry sherry can be used as a substitution if you cannot find it. If avoiding alcohol, omit.

Dried Shiitake Mushrooms can be found in the pantry section of markets with east and southeast Asian ingredients. To prep, soak in hot water for a few minutes before slicing. If unavailable, swap for fresh shiitake mushrooms. Simply discard the stems, clean, and thinly slice before using.

Lap Cheong (腊肠) is a Chinese sweet and savory dried sausage generally made with pork/pork fat, but may have other ingredients such as chicken, beef, or offal if avoiding pork. For those in Northern Virginia, I have been able to find it in the refrigerated section of 99 Ranch Market in Fairfax (or in Gardena when I was living in Torrance, CA).

To remove the wax coating, soak them in hot water for about 10 minutes. Cut off the ends and peel back the coating to discard before slicing.

Dark Soy Sauce is also known as sweet soy sauce, black soy sauce, or thick soy sauce. It is available in markets with East Asian ingredients or online. If unavailable, swap for an additional splash of soy sauce.

A Few Clay Pot Chicken Rice Tips

Some recipes arrange everything in one pot while others sauté the chicken and aromatics in a separate pan, then layer.

When updating this recipe, I opted to simply arrange the marinated chicken over the rice and cook altogether to minimize dishes and prep. If desired, you can stir-fry the chicken pieces in a little vegetable oil to create some browned edges and more flavor before assembling.

Arrange the chicken in a single layer, not piled, so all the pieces cook evenly.

After adding the chicken, reduce heat to low to give the chicken a chance to steam before the bottom layer of rice browns.

During the last couple of minutes on the stove, I added some quartered/halved baby bok choy for a nice contrast. The bok choy can be swapped for other favorites such as gai lan (Chinese broccoli).

The most difficult part of this recipe is getting that thin, crispy layer along the bottom of the pot without burning it. I tossed the rice with a little vegetable oil before cooking. This helps to keep the grains more fluffy/separated and forms the crispy layer as the moisture evaporates.

I have also come across some recipes that drizzle a tablespoon or so of oil around the sides of the pot towards the end of cooking and slowly adjust the pot over the heat to evenly develop a crispy layer.

This Clay Pot Chicken Rice is best warm from the stove just after mixing everything together. Leftovers can be refrigerated in an airtight container for up to three days (as a note, the crispy rice will soften with time).

Looking for more clay pot cooking?

Try my:

• Hong Shao Rou (红烧肉, Chinese Red-Braised Pork Belly)
• Gyoza Nabe (Japanese Dumpling Hot Pot)

This recipe was originally posted in January 2018 and updated in November 2025.

Clay Pot Chicken Rice Recipe

Adapted from Bake with Paws

Print Pin

Clay Pot Chicken Rice

A recipe for Clay Pot Chicken Rice! This fragrant one-pot meal pairs layers of crispy and fluffy steamed rice with chicken, sausage, and vegetables.

Course Main

Cuisine N/A

Keyword asia, asian, chicken, clay pot, poultry, rice

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 Servings

Ingredients

Chicken:

• 6 ounces (170 grams) boneless, skinless chicken thighs diced (about 1 inch, 2.5 centimeter pieces)
• 1 1/2 tablespoons (22 milliliters) soy sauce
• 1 tablespoon (15 milliliters) oyster sauce
• 1 tablespoon (15 milliliters) Shaoxing wine
• 1 teaspoon sesame oil
• 1 inch (2.5 centimeters) fresh ginger grated
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon ground white pepper

Clay Pot Chicken Rice:

• 1 1/2 cups (300 grams) uncooked, long grain jasmine rice
• 1 tablespoon (15 milliliters) vegetable oil
• 1 3/4 cups (415 milliliters) chicken stock or water
• 5 dried shiitake mushrooms
• 2 lap cheong Chinese sausages

To Finish:

• 1 tablespoon (15 milliliters) oyster sauce
• 1/2 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon granulated sugar
• 1-2 baby bok choy halved or quartered
• 2 green onions thinly sliced

Instructions

To marinate the chicken:

• In a large bowl, combine the diced chicken with the soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger, cornstarch, sugar, and white pepper.
• Mix until evenly combined and set aside at room temperature for 30 minutes.

To prepare the rice:

• Rinse the rice in water until the water runs clear. Drain, cover with more cold water and set aside at room temperature for 30 minutes.

To prepare the mushrooms:

• In another bowl, soak the dried mushrooms in hot water until softened, 15-20 minutes. Wipe away any dirt and thinly slice. Set aside.

To prepare the lap cheong:

• Soak the Lap Cheong in hot water to soften for 10 minutes. Cut off the ends and remove the waxy coating. Cut diagonally into 1/4 inch (6 milliliter) slices. Set aside.

To cook the Clay Pot Chicken Rice:

• Place the vegetable oil in a large clay pot.
• Drain the soaked rice and add to the clay pot. Toss with the oil until coated and spread into an even layer.
• Add the chicken stock, cover, and bring to a simmer over medium heat (if using a clay pot- begin on low and slowly adjust to medium).
• Once simmering, reduce heat to medium low and allow to cook undisturbed just until the liquid reaches the level of the rice, about 10-15 minutes.
• Arrange the marinated chicken across one section of the rice in a single layer to allow for even cooking.
• Arrange the sliced mushrooms across another section of the rice.
• Arrange the sliced sausage across another section of the rice.
• Place the lid back on the pot, reduce heat to low, and continue to cook until the chicken is cooked through, about 15 minutes, and the rice is tender.
• Arrange the quartered or halved bok choy over the ingredients, place the lid back on the pot, and cook for another 3 minutes to steam.
• In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sesame oil, and sugar until combined.
• Remove the lid, drizzle the oyster sauce mixture evenly over the rice and ingredients, slightly increase the heat, and continue to cook uncovered for another 1-2 minutes until the rice is toasted along the bottom.
• Remove from heat and lightly toss together the ingredients to combine, scraping along the bottom while still warm to remove any crispy bits of the rice.
• Serve immediately with a sprinkling of thinly sliced green onions.