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Chicken, Sausage & Squash Clay Pot Rice

5 from 1 vote
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Prep Time:40 minutes
Cook Time:15 minutes
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Keyword: Clay Pot
Servings: 4
Author: Bora Park

Ingredients

Main Clay Pot Ingredients

  • 2 Chinese sausage links
  • 5 dried shiitake mushrooms stems removed and chopped
  • 2 skinless boneless chicken thighs cut into 3/4" bite size pieces
  • 10 oz uncooked long grain rice about 1.5 cups; washed and strained
  • 4 oz acorn squash chopped into 1" pieces
  • 1 scallion chopped
  • 11 oz water for rice; about 1 2/3 cups

Marinade for Chicken

  • 1 tbsp ginger finely chopped
  • 1 small shallot chopped
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1.5 tsp sugar
  • 1 tsp Shaoxing cooking wine
  • 1/2 tsp kosher salt
  • 1 tbsp cornstarch
  • 3 tsp sesame oil
  • 1 tbsp neutral cooking oil

Sweet & Savory Sauce

  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 2 tsp sugar

Cook the Rice

    Instructions

    Prepare the Rice, Sausage & Shiitake Mushrooms

    • Soak the washed rice in boiling water for 30 minutes.
    • Soak the Chinese sausage in a bowl with boiling water for 30 minutes.
    • Rehydrate the dried shiitake mushrooms in a bowl with boiling water for 30 minutes.
    • Once 30 minutes has passed, drain all the ingredients of the water and set aside.
    • Squeeze the mushrooms of any excess water. Then cut the stems off the mushrooms and chop into bite size pieces.
    • Chop the Chinese sausage on an angle into bite size pieces.

    Marinate the Chicken

    • While the ingredients are soaking in boiling water, prepare the chicken marinade. Transfer the chopped chicken and acorn squash to a bowl. Then add all the marinade ingredients to the chicken and squash. Mix everything together with your hands or a spoon and set aside.
    • Once the shiitake mushrooms have been rehydrated, chop them into bite size pieces and add them to the chicken with the marinade.

    Cook the Rice

    • Add the drained rice to the clay pot and mix 1 tbsp of neutral cooking oil into the rice. Then add about 11 oz of water and cover the clay pot with its lid. Turn the heat to medium-low and cook the rice for about 11-13 minutes. TIP: Everyone's stove is different so adjust the heat setting between low and medium as needed.

    Cook the Chicken, Sausage, Squash and Mushrooms

    • When most of the water has absorbed into the rice, add the marinated chicken, mushrooms, squash and Chinese sausage on top of the rice in an even layer. Then decrease the heat to low and cook for another 10-15 minutes until the chicken is fully cooked and the squash is fork tender.

    Make the Sweet & Savory Serving Sauce

    • While the chicken is cooking, whisk together the sweet and savory sauce ingredients and set aside.
    • When the chicken is finished cooking, add the chopped scallions, an egg yolk (optional) and drizzle the top with the sweet and savory sauce.
    • Right before serving, mix everything together with a spoon and make sure to serve the crispy charred rice with each bowl. Enjoy!