This easy Chinese Claypot Rice is a restaurant quality Hong Kong dish made in a Rice Cooker with Chinese mushrooms and Chinese sausage- better than takeout! (For lazy days when you want to cook last-minute, I've included a no chicken version of this easy Chinese recipe.)
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🥘 Ingredients
This is one of our favorite rice cooker recipes and you will need a few simple ingredients for it:
- 1 Cup uncooked white rice: this is measured in a baking cup, not the rice cooker cup. If you substitute with brown rice, the cooking time and
- 1- 1.5 Chinese sausage: sliced
- 4 dried Chinese mushrooms: they need to be soaked in hot water to soften before cooking. I soaked mine for 30 minutes but the thicker your mushrooms, the longer you need to soak. (Sometimes I soak overnight in the fridge when the mushrooms are very big.) Use the soaking water to cook the rice.
- 1 thumb ginger: slice and peel (If you are using homemade chicken stock that has a lot of ginger in it, reduce the amount of fresh ginger)
- 1 shallot: slice
- 4 fresh garlic cloves: peel and mince
- 1 Tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 Tablespoon shaoxing wine
- 2 teaspoon oyster sauce
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- 1.5 teaspoons sugar: reduce to 1 teaspoon if using shop-bought stock
- 1 teaspoon Chinese sesame oil: I use up to 1 Tablespoon if using shop bought chicken stock as it doesn't have the oil that homemade chicken broth does.
- chicken stock: You can use homemade chicken stock or substitute with low-sodium commercial chicken powder/ bouillon cube and an equal amount of water. (Depending on how salty your stock cube is, you may need to reduce the salt. When using Lee Kim Kee mushroom powder, I use 1-1.5 teaspoons of the seasoning powder and reduce the salt to ¼ teaspoon.)
Adding Chicken
I did not include chicken in the recipe because this is a last-minute type of recipe (i.e. for when you don't have any defrosted chicken in the fridge.)
However, I've also cooked this dish with chicken before. If using chicken, keep these tips in mind:
- use fresh or completely thawed chicken thigh
- place the chicken on top of the rice
- remove the skin (if not, your rice will be very oily- I made that mistake before!)
- remember to check the internal temperature (it should be 165°F (74°C).) to make sure it's fully cooked
🔪 Step-by-Step Instructions
1a. Wash the rice about 3 times till the water is clear.
1b. Add all the ingredients to the rice cooker. (See the section above for how to prepare the ingredients.)
1c. Add enough chicken stock (or water and chicken powder/ bouillon cube) till it reaches the 1st line on your index finger. (For more exact quantities, refer to your rice cooker booklet.)
1d. Cover and switch on your rice cooker.
2a. When cooked, leave covered for 5-10 minutes, then open and fluff the rice. Garnish with sliced green onions then serve.
Note: Due to the sugars in the sauces, the bottom of the rice cooker will have a bit of a crust (which is what you want in claypot rice.)
However, do add water to the rice cooker container (after removing all the rice) so that the crust won't harden and it'll be easy to remove later.
🥡 How to Store
Store leftovers in an airtight container in the fridge for 1-2 days. Don't leave the rice out for too long before refrigerating as rice goes bad easily.
Remember to fully reheat before serving.
👩🏻🍳 Expert Tips
Tip #1: As mentioned, this is a lazy, last-minute sort of recipe. As such I just add the aromatics to the rice cooker without sautéing them. For extra fragrance, you can stir fry the ginger, garlic and (uncooked) rice grains before transferring them to the rice cooker. The rest of the cooking process remains the same.
🥗 Suggested Accompanying Recipes
Enjoyed this easy Chinese Soy Sauce rice Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this dish, please consider supporting it by buying me a bottle of soy sauce! 🙂 (No obligation though!) Thank you and have a great day!
Chinese Claypot Rice (Rice Cooker)
Equipment
- Rice cooker
- Knife & cutting board
Ingredients
- 4 dried Chinese mushrooms they need to be soaked in hot water to soften before cooking. I soaked mine for 30 minutes but the thicker your mushrooms, the longer you need to soak. (Sometimes I soak overnight in the fridge when the mushrooms are very big.) Use the soaking water to cook the rice
- 1 Cup uncooked white rice This is measured in a baking cup, not the rice cooker cup. Wash till the water runs clear, about 2-3 times. (If you substitute with brown rice, the cooking time and amount of liquid needed will change so I don't recommend doing so.)
- 1½ Chinese sausage sliced.
- 1 inch fresh ginger slice and peel (If you are using homemade chicken stock that has a lot of ginger in it, reduce the amount of fresh ginger or the rice will taste quite fiery
- 1 shallot peeled and sliced. If you don't have it, you can use ⅛ of a red onion instead
- 4 fresh garlic cloves peel and mince
- 1 Tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 Tablespoons shaoxing wine
- 2 teaspoons oyster sauce
- ½ teaspoon ground white pepper Omit if you don't have it, no worries,
- ½ teaspoon salt If using shop-bought stock, you may need to reduce the sodium in the recipe.
- 1½ teaspoons white sugar You may want to reduce to 1 teaspoon if using shop-bought stock
- 1 teaspoon Chinese sesame oil I use up to 1 Tablespoon if using shop bought chicken stock as it doesn't have the oil that homemade chicken broth does.
- chicken stock I use homemade chicken stock when I have it and low-sodium commercial chicken powder/ bouillon cube and an equal amount of water when I don't. (Depending on how salty your stock cube is, you may need to reduce the salt.) The amount of liquid should reach the first line on your index finger when placed on top of the rice- or refer to your rice cooker booklet for more exact quantities.
Instructions
- Add all the ingredients to the rice cooker. (See the "Ingredients" section for how to prepare the ingredients.)
- Add enough chicken stock (or water and chicken powder/ bouillon cube) till it reaches the 1st line on your index finger (when placed on top of the rice.) (For more exact quantities, refer to your rice cooker booklet.)
- Cover and turn on your rice cooker. Press the cook button.
- When cooked, leave covered for 5-10 minutes, then open and fluff the rice. Garnish with sliced green onions then serve.Note: Due to the sugars in the sauces, the bottom of the rice cooker will have a bit of a crust (which is what you want in claypot rice.)However, do add water to the rice cooker container (after removing all the rice) so that the crust won't harden and it'll be easy to remove later.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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