Claypot Chicken Rice with Lap Cheong and Shiitakes

Why You’ll Love This Recipe

• Authentic claypot-style rice with a toasty, crackly crust on the bottom.
• Deep, savory flavors from marinated chicken, lap cheong, shiitakes, and a glossy sweet-dark soy finish.
• One-pot comfort that’s weeknight-friendly yet impressive enough for guests.
• Flexible method: stovetop or oven finish for consistently great results.

Grocery List

• Produce: Scallions, fresh ginger, garlic
• Dairy: None
• Pantry: Jasmine rice, dried shiitake mushrooms, lap cheong, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, brown sugar, white pepper, cornstarch, neutral oil, fine salt

Full Ingredients

Rice Base

• 2 cups jasmine rice (380 g), rinsed until water runs mostly clear, soaked 30 minutes
• 2 1/4 cups (530 ml) total cooking liquid: reserved mushroom soaking liquid topped up with water to 2 1/4 cups
• 1/2 tsp fine salt
• 1 tbsp neutral oil (canola, peanut, or avocado)

Chicken + Marinade

• 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tsp dark soy sauce
• 1 tsp granulated sugar
• 1 tsp toasted sesame oil
• 1/4 tsp ground white pepper
• 1 tsp cornstarch
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, minced

Mushrooms & Sausage

• 6 dried shiitake mushrooms
• 1 cup (240 ml) boiling water, for soaking mushrooms
• 2 Chinese lap cheong sausages (about 5–6 oz/140–170 g total), thinly sliced on a bias

Sweetened Dark Soy Finishing Sauce

• 3 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 1/2 tbsp packed brown sugar
• 2 tbsp hot water
• 1 tsp toasted sesame oil

To Serve

• 2 scallions, thinly sliced
• Optional: chili oil or chili crisp, to taste
• Optional: blanched Asian greens (gai lan or bok choy) on the side

Step-by-Step Instructions

Step 1: Rinse and soak the rice and shiitakes

Rinse the jasmine rice in cool water, swishing with your hand and draining 3–4 times until the water runs mostly clear. Cover with fresh water and soak for 30 minutes, then drain well.

Meanwhile, put the dried shiitakes in a bowl and cover with 1 cup (240 ml) boiling water. Weigh them down with a small plate. After 30 minutes, squeeze excess liquid back into the bowl, remove stems, and slice the caps. Strain the soaking liquid through a fine sieve or coffee filter to catch grit and set aside.

Step 2: Marinate the chicken (15–30 minutes)

In a bowl, whisk the light soy, oyster sauce, Shaoxing wine, dark soy, sugar, sesame oil, white pepper, cornstarch, ginger, and garlic. Add the chicken and toss to coat. Marinate 15–30 minutes while the rice soaks.

Step 3: Make the sweetened dark soy finishing sauce

In a small bowl, stir together dark soy, light soy, brown sugar, hot water, and sesame oil until the sugar dissolves completely. Set aside.

Step 4: Start the rice in the pot

Choose a 2.5–3 quart clay pot (sand pot) or a heavy Dutch oven with a tight lid. Add 1 tbsp neutral oil and swirl to coat the bottom and about 1 inch up the sides. Add the drained rice, then pour in 2 1/4 cups total liquid (use the reserved mushroom liquid and top up with water to reach 2 1/4 cups). Stir in 1/2 tsp salt.

Bring to a lively simmer over medium-high heat, uncovered, 5–7 minutes. When you see small steam craters and the liquid level sits just below the rice surface, you’re ready for toppings.

Step 5: Add toppings and steam gently

Scatter the sliced lap cheong and shiitakes evenly over the rice. Nestle the marinated chicken pieces on top in a single layer. Drizzle any leftover marinade over the chicken. Cover and turn the heat to low. Cook for 12 minutes on low to steam the chicken and finish the rice. If using a clay pot over strong gas, use a heat diffuser to prevent scorching.

Step 6: Create the toasty crust (stovetop or oven)

For stovetop: Increase heat to medium for 2–3 minutes to encourage a golden, toasty crust on the bottom. You should hear gentle crackling; rotate the pot during this time if your burner has hot spots.

For oven finish: Alternatively, transfer the covered pot to a 375°F (190°C) oven for 12 minutes, then return to the stovetop for 1–2 minutes on medium to crisp the bottom if desired.

Step 7: Rest, sauce, and serve

Turn off the heat and rest, covered, for 5 minutes. Uncover and drizzle 3–4 tablespoons of the finishing sauce around the edges so it trickles down into the rice. Gently fold from the outside in, being careful not to break the crust too much. Top with scallions (and chili oil if using). Bring the pot to the table and serve immediately, making sure each scoop includes some of the crunchy rice crust.

Pro Tips

• Use the strained mushroom soaking liquid as part of your rice liquid for extra umami.
• For a well-defined crust, keep the rice layer 1–1.5 inches deep; use an appropriately sized pot.
• A heat diffuser is your friend for clay pots on powerful gas burners; it evens heat and prevents scorching.
• Resist stirring until the final step—undisturbed cooking is key to a crisp bottom.
• Taste and add more finishing sauce at the table rather than over-salting the pot.

Variations

• Salted fish version: Add 1–2 oz (30–60 g) flaked salted mackerel or cod with the lap cheong for classic briny depth.
• Mushroom-forward: Double the shiitakes or mix in sliced fresh oyster or king mushrooms for a meat-light option.
• Greens-on-top: Add a handful of baby bok choy or gai lan stems during the last 3 minutes of cooking to steam.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead (refrigerated). Soak and slice shiitakes up to 2 days ahead; store the strained soaking liquid separately. Leftover claypot rice keeps 3–4 days in the refrigerator. Reheat in a covered skillet over medium with a splash of water until warm, then uncover and let the bottom crisp for 2–3 minutes. You can also reheat in a 350°F (175°C) oven, covered, for 12–15 minutes, then uncover for 3–5 minutes to re-crisp.

Nutrition (per serving)

Approximate: 780 calories; 36 g protein; 94 g carbohydrates; 25 g fat; 2 g fiber; 1,800–2,200 mg sodium (varies by soy sauce). Values are estimates.