Y’all know I love a good claypot rice, so here’s another one for the books. Crispy chicken, smoky rice, and a garlicky sauce that’s straight-up addictiveeeee.
Ingredients
Chicken Marinade
- 190g chicken thigh, cut into bite-sized pieces (skin-on if you like extra flavor)
- 1 tsp Shaoxing wine
- 1 tsp light soy sauce
- Pinch of white pepper
- 1.5 tsp cornstarch
Garlic Sauce
- 5 garlic cloves, minced
- 1 chilli, minced
- 1 tbsp hot oil
- ½ tsp chicken powder
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ tbsp light soy sauce
- 1 tbsp water
- ¼ tsp MSG
Rice & Garnishes
- 85g short-grain rice
- 80ml water
- Spring onions, chopped
- 1 egg yolk (marinated in light soy sauce, water & mirin)
- 1 tsp neutral oil
method
- Marinate the chicken – In a bowl, toss chicken thigh pieces with Shaoxing wine, light soy sauce, white pepper, and cornstarch. Set aside.
- Mix the garlic sauce – In another bowl, combine garlic and chilli. Pour over the hot oil and mix well. Stir in chicken powder, oyster sauce, sugar, light soy sauce, water, and MSG. Set aside.
- Prepare the rice – Wash short-grain rice until the water runs clear.
- Brown the chicken – In a claypot (or heavy-bottomed pot) over medium heat, add 1 tsp neutral oil. Place chicken skin-side down and pan-fry until golden brown on both sides, about 2–3 minutes per side. Do this in batches if needed. Remove and set aside.
- Cook the rice – Using the residual oil in the pot, add washed rice and stir briefly. Pour in the water, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Add chicken – After 10 minutes, uncover (most of the water should have evaporated), poke holes into the rice, and place the browned chicken on top. Cover and cook for 10–12 minutes until rice and chicken are cooked through.
- Crisp the edges – Drizzle a little oil around the edges, increase heat to medium-high, and cook uncovered for 4–5 minutes to get that signature crispy bottom.
- Finish & serve – Uncover, garnish with chopped spring onions, top with a soy-marinated egg yolk, and drizzle with the garlic sauce. Serve hot and enjoy.
