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Claypot Chicken Rice


Prep Time: 30 Minutes

Cook Time:20-25 Minutes

  • 1 cup Dynasty Jasmine White Rice
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 2 Chinese sausages (lap cheong), sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup bok choy, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. Kikkoman Soy Sauce
  • 1 Tbsp. Dynasty oyster sauce
  • 1 Tbsp. dark soy sauce
  • 1 Tbsp. Dynasty sesame oil
  • 2 cups chicken broth
  • 2 Tbsp. vegetable oil
  • Green onions, chopped (for garnish)
  • Fresh cilantro, chopped (for garnish)
  1. Rinse the Dynasty Jasmine White Rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain.
  2. In a bowl, combine the chicken pieces with minced garlic, Kikkoman Soy Sauce, Dynasty oyster sauce, dark soy sauce, and Dynasty sesame oil. Let it marinate for at least 15 minutes.
  3. Heat vegetable oil in a clay pot or large skillet over medium heat. Add the marinated chicken and Chinese sausages. Sauté until the chicken is browned and the sausages are slightly crispy. Add sliced shiitake mushrooms and chopped bok choy to the pot. Stir-fry for a few minutes until the vegetables are somewhat tender.
  4. Drain the soaked rice and add it to the pot. Stir well to combine with the chicken and vegetables. Pour in the chicken broth. Bring the mixture to a simmer. Cover the clay pot or skillet, reduce the heat to low, and let it cook for about 15-20 minutes or until the rice is cooked through and the liquid is absorbed.
  5. Check the doneness of the rice and ensure the chicken is fully cooked. If needed, add a bit more broth and continue cooking until the rice is tender. Once cooked, garnish the Claypot Chicken Rice with chopped green onions and fresh cilantro. Serve hot.

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Dish Type / Ethnic Cuisine
Main Dish