Clay Pot Rice with Chicken

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 2 cups jasmine rice
• 2.5 cups chicken stock
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 inch piece fresh ginger
• 4 clove garlic cloves
• 2 tablespoons vegetable oil
• 3 whole scallions
• 1 teaspoon sesame oil
• ¼ teaspoon white pepper

Instructions

1. 1

   Rinse 2 cups of jasmine rice in a fine-mesh strainer under cold running water for 30 seconds, stirring gently with your fingers until the water runs mostly clear — this removes excess starch and prevents gummy rice.

2. 2

   Cut 1.25 lb of boneless skinless chicken thighs into 1.5-inch pieces — thighs stay more tender than breast meat during the cooking process. Set aside on a plate.

3. 3

   Peel and finely mince 4 garlic cloves and grate a 1-inch piece of fresh ginger on a microplane. In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, the minced garlic, grated ginger, and 0.25 teaspoon white pepper. Set the sauce aside.

4. 4

   Trim 3 scallions: cut the white and light green parts into thin rings, and slice the dark green tops into 1-inch pieces. Keep them separate — you'll use the white parts during cooking and the green parts as garnish.

5. 5

   Place a 4-quart traditional clay pot (or heavy-bottomed Dutch oven if you don't have a clay pot) over medium-high heat. Add 2 tablespoons vegetable oil and let it heat for 1 minute until shimmering and fragrant.

6. 6

   Working in batches if needed, sear the chicken pieces until golden brown on two sides, about 3-4 minutes total — you're not cooking them through, just creating a flavorful crust. Transfer the browned chicken to a clean plate.

7. 7

   Add the scallion white pieces to the hot pot and sauté for 30 seconds until fragrant, stirring constantly. You should smell the onion aroma immediately.

8. 8

   Pour in the prepared soy-ginger sauce and stir for 15 seconds, scraping up any browned bits from the bottom of the pot with a wooden spoon — these bits carry deep umami flavor.

9. 9

   Add the rinsed rice and stir constantly for 2-3 minutes, coating each grain with oil and sauce. The rice should begin to smell toasted and slightly fragrant.

10. 10

    Return the seared chicken pieces to the pot and distribute them evenly over the rice. Pour in 2.5 cups chicken stock — the liquid should come about 1 inch above the rice surface.

11. 11

    Bring the mixture to a boil over high heat, then immediately reduce the heat to the lowest setting. Cover the pot with its lid (a clay pot lid is ideal, but any snug-fitting lid works).

12. 12

    Cook undisturbed for 18-20 minutes. The rice will absorb all the liquid and the chicken will cook through gently. You may hear occasional crackling from the bottom — this is the prized crispy rice crust forming, so do not stir.

13. 13

    After 18 minutes, lift the lid carefully (watch out for steam) and check: the rice should be tender, the liquid fully absorbed, and you should smell a nutty, toasted aroma from the bottom. If the center is still wet, cover and cook 2 more minutes.

14. 14

    Drizzle 1 teaspoon sesame oil over the surface of the rice, then scatter the reserved scallion green pieces across the top. Let the pot rest uncovered for 2 minutes — this allows the aromatics to infuse the rice and the bottom crust to set.

15. 15

    Using a wooden spoon, gently stir the rice with a folding motion to distribute the chicken and break up any clumps, leaving some of the crispy bottom layer intact. Divide among four bowls and serve immediately while still warm.

Tools you’ll need

• 4-quart clay pot or Dutch oven
• fine-mesh strainer
• microplane grater
• small mixing bowl
• wooden spoon
• chef's knife
• cutting board
• instant-read thermometer (optional, for checking chicken doneness)

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