Clay Pot Rice

Name: Clay Pot Rice
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 300 g jasmine rice; 150 g lap cheong; 100 g chicken thigh; 2 tbsp soy sauce; 1 handful scallions; 1 tsp sesame oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 rice

Clay Pot Rice, a staple of Cantonese home cooking, is crafted with a deft hand, where salt is intuitively measured and fat is not spared. This comforting dish holds a revered spot at family tables, where it's shared among loved ones, embodying the warmth of home-cooked meals. Deceptively simple yet deeply satisfying, it captures the essence of everyday dining in southern China.

The dish greets you with the aromatic embrace of jasmine rice, its tender grains mingling with the savory richness of lap cheong and succulent chicken thighs. Soy sauce and sesame oil weave through, imparting layers of umami, while scallions add a fresh, green lift. Each spoonful promises a harmony of textures and tastes, an invitation to savor the simple pleasures of a meal well-shared.

Ingredients

300 gjasmine rice
150 glap cheong
100 gchicken thigh
2 tbspsoy sauce
1 handfulscallions
1 tspsesame oil
to tastefine sea salt

Method

Rinse the 300 g of jasmine rice under cold water until the water runs clear to remove excess starch. Drain well and set aside. Slice the 150 g of lap cheong into thin rounds and cut the 100 g of chicken thigh into bite-sized pieces. Season the chicken with a pinch of fine sea salt and 1 tsp of sesame oil, mixing well to coat evenly.
Place a clay pot or a heavy-bottomed pot on the stove over medium heat. Add the sliced lap cheong and cook for about 2 minutes, allowing the fat to render and the sausage to become slightly crispy. Remove the lap cheong and set aside, leaving the rendered fat in the pot.
Add the drained rice to the pot, stirring to coat each grain with the rendered fat. Pour in enough water to cover the rice by about 1 cm. Cover the pot with a lid and bring to a gentle simmer over medium-low heat. Cook until the rice begins to absorb the water and small steam holes appear on the surface.
Scatter the seasoned chicken pieces over the partially cooked rice, followed by the cooked lap cheong. Cover the pot again and continue to cook on low heat. Listen for a gentle crackling sound, which indicates the formation of a crispy rice crust at the bottom.
Once the chicken is cooked through and the rice is tender, remove the pot from the heat. Drizzle 2 tbsp of soy sauce evenly over the top and sprinkle a handful of sliced scallions. Cover the pot again and let it sit for 5 minutes to allow the flavors to meld.
Taste the rice and adjust for salt if necessary. The rice should be fragrant, with a slightly crispy bottom layer and tender, flavorful toppings. Serve directly from the pot, allowing everyone to enjoy the different textures and flavors.