Sausage And Chicken Claypot Rice Recipe
Make Sausage And Chicken Claypot Rice Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Aromatics and Seasoning
Method
Preparation
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
- 2
Prepare the Chicken and Sausage
Cut the chicken thighs into bite-sized pieces. Slice the sausages into rounds.
Cooking
- 3
Sauté Aromatics
In a large claypot or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
- 4
Brown the Chicken and Sausage
Add the chicken pieces and sausages to the pot. Cook until the chicken is browned on all sides, about 5-7 minutes.
- 5
Add Rice and Broth
Stir in the rinsed rice, followed by the chicken broth. Ensure the rice is evenly distributed in the pot.
- 6
Season the Mixture
Add soy sauce, oyster sauce, salt, and black pepper. Stir well to combine all ingredients.
- 7
Cook the Claypot Rice
Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- 8