Claypot Rice



2 pcs. Chicken breasts, sliced & marinated in
1/2 cup yogurt
1 tsp. dark sauce
2 tsps. Kikkoman soy sauce
2 tbsps. Chinese cooking wine
3 tbsps. Sesame oil
1 Chinese sausage, thinly sliced
6 pcs. Dried mushrooms, soaked
4x to remove pungent
mushroom smell
2 cups raw brown rice, cooked ahead
1 tsp. garlic, minced
2 tbsps. peanuts, roasted
1 cup bean sprouts, blanched
6 pcs. tea eggs
scallions & coriander, chopped for garnishing

Braising sauce:

2 tbsps. Kikkoman soy sauce
6 to 8 cloves garlic, peeled & minced
2 tbsps. sesame oil
silver or ginger, grated
1 tbsps. molasses
1/2 cup rice water



Step 1

Cook the rice as you would normally. When done, open up the rice cooker and leave it to cool.

Step 2

In a saucepan, bring the braising sauce to a boil.

Step 3

Add the mushrooms and boil over a gentle flame for 15 minutes.

Step 4

Add the chicken breasts and eggs. After 30 minutes, turn offf the flame.

Step 5

Remove all the ingredients, leaving only the sauce.

Step 6

Once the rice has cooled own, heat up some in a skillet. Add some minced garlic and fry briefly.

Step 7

Add the rest of the rice and give it a good stir to loosen up the grains.

Step 8

Pour half of the braising sauce and coat all the grains thoroughly.

Step 9

When the rice has been well-coated in sauce, put it back in the rice cooker or in a well-oiled clay pot.

Step 10

Arrange the ingredients on top of the rice, including the Chinese sausage.

Step 11

Pour the remaining braising sauce and cook for another 5 to 8 minutes over slow fire.

Step 12

Leave it in the cooker to let the flavors infuse, ready to eat.

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