Clay Pot Chicken & Sausage Rice
Crispy-bottomed jasmine rice layered with chicken, Chinese sausage, and aromatics, finished with a savory caramelized soy glaze. Cooked entirely in one pot for maximum flavor and minimal cleanup.
- Total time
- 28 min
- Servings
- 2
- Calories
- 680
- Protein
- 42g
Ingredients
- 1.5 cups jasmine rice
- ¾ lb boneless chicken thighs, cut into bite-sized pieces
- 4 oz Chinese sausage (lap cheong), sliced thin
- ½ medium yellow onion, diced
- 3 tbsp soy sauce
- 2 stalks scallions, chopped (white and green separated)
- 2 tbsp neutral cooking oil
Instructions
- 1
Rinse rice under cold water until water runs clear, then drain. Add 2.25 cups water to a clay pot or heavy skillet.
- 2
Bring water to a boil over medium-high heat, then add rice. Stir once, lower heat to medium-low, and cover tightly.
- 3
While rice cooks, heat oil in a separate skillet over medium-high. Brown chicken pieces, breaking up clumps, until edges turn golden, about 4 minutes.
- 4
Add sausage and diced onion to the chicken. Stir for 2 minutes until sausage releases its oil and onion softens.
- 5
Pour soy sauce over the chicken mixture and stir. After rice has cooked about 12 minutes total, scatter the chicken mixture on top without stirring.
- 6
Re-cover the pot and cook 3 more minutes. Remove from heat, fluff rice gently with a fork, top with scallion whites and greens, and serve hot.
Tools you’ll need
- clay pot or 12-inch heavy skillet with lid
- 8-inch skillet
- wooden spoon
- fork
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