House Clay Pot Recipe
House Clay Pot (For 2)
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Ingredients
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Clay Pot Base
Proteins & Toppings
Marinade / Seasoning for Chicken & Shrimp
Finishing Sauce
Method
Clay Pot Base
- 1
Rinse and Measure Rice
Rinse the jasmine rice under cold water until the water runs mostly clear (2–3 rinses). Drain well and place the rice in the clay pot or a heavy-bottomed saucepan that fits your clay pot if using a removable inner pot.
- 2
Combine Liquids and Seasonings
Add the chicken stock and water to the rice. Stir in vegetable oil, light soy sauce, oyster sauce, sesame oil, sugar, and kosher salt until evenly distributed. Leave the rice mixture uncovered while you prepare other components (about 10 minutes) so the rice absorbs some liquid.
Proteins & Toppings
- 3
Marinate Chicken and Shrimp
In a small bowl, combine the chicken pieces with 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1/2 tsp cornstarch, and a pinch (about 1/8 tsp) white pepper. Toss to coat and let rest 8–10 minutes. Do the same for shrimp in the same mixture (you can mix together as quantities are small).
- 4
- 5
Arrange on Rice
After the rice has absorbed a bit of liquid, nestle the marinated chicken pieces evenly over the rice. Arrange the sliced lap cheong, shiitake mushrooms, and bok choy around the chicken. Place shrimp on top or to one side so they cook evenly. Do not stir—arrange into a single layer as much as possible.
Cooking
- 6
Stovetop Clay Pot Method
Cover the clay pot with its lid. Place over medium-high heat until the liquid comes to a simmer (about 6–8 minutes). Once simmering, reduce heat to low and cook gently for 12–15 minutes without removing the lid. For a desirable crusty 'socarrat' rice bottom, increase heat to medium for the final 2–3 minutes, listening for a faint crackling sound, then immediately reduce to low for 1 minute.
- 7
Oven Method (Alternate)
If using a clay pot safe for oven or transferring to an ovenproof dish, preheat oven to 375°F (190°C). Cover and bake 20–25 minutes until rice is tender and proteins are cooked through. For a browned top, remove the lid for the last 5 minutes.
- 8
Check for Doneness
Ensure rice is tender and liquid absorbed. Chicken should be cooked through (no pink inside) and shrimp opaque and firm. If still undercooked, add 2–3 tablespoons hot stock, cover and continue to cook 3–5 minutes.
Finishing & Serving
- 9
Make Finishing Sauce
Whisk together dark soy sauce, hoisin sauce, and optional chili oil in a small bowl until smooth.
- 10
- 11