House Clay Pot (for 2) Recipe

Rinse 1 cup rice under cold water until the water runs mostly clear. Drain. Place rinsed rice and 1 cup water in the bottom of a 2-person clay pot (or a small heavy-bottomed pot). Spread rice in an even layer. Set pot aside while you prepare other ingredients so rice begins to absorb moisture (10–15 minutes).

In a medium bowl combine the chicken pieces, shrimp, 1 tsp light soy sauce, 1 tsp cornstarch, and 1 tsp shaoxing wine. Toss to coat and let sit for 10–15 minutes while you prepare vegetables.

In a measuring cup or bowl whisk together 3 cups chicken broth, 1 cup water, 2 tbs soy sauce, 1 tbs oyster sauce, 1 tbs rice wine, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp white pepper. Taste and adjust salt. In a small bowl mix 1 tbs cornstarch with 2 tbs cold water to make a slurry; set both aside.

Slice Chinese sausage and prepare scallion greens for garnish. If using egg, have it ready to crack on top at the finish.

Scatter the sliced shiitake mushrooms over the rice in the clay pot. Arrange the marinated chicken pieces evenly on top of the rice. Nestle the prawns/shrimp between the chicken pieces. Tuck the sliced Chinese sausage and halved bok choy around the proteins. Scatter the scallion whites, minced garlic and julienned ginger over the top.

Carefully pour the prepared broth mixture evenly over the contents of the pot so it just covers the rice and reaches the level of the proteins (do not overfill).

Cover the clay pot with its lid and place over medium heat. Bring to a gentle simmer — you should hear light bubbling within 6–8 minutes. Once simmering, reduce heat to low and cook covered for 18–20 minutes, until rice is tender and chicken reaches 165°F (74°C) and shrimp are opaque and curled.

If you prefer a slightly thicker sauce, after 18 minutes remove the lid, stir the cornstarch slurry, pour it around the edges of the pot, gently stir once to distribute, and simmer uncovered for 1–2 more minutes until sauce thickens.

If using an egg: crack the egg gently onto the center of the hot clay pot, cover for 1–2 minutes until the white is set but yolk remains runny (or cook longer to preference).

Sprinkle scallion greens, fried shallots or garlic crisps, and cilantro over the top. Drizzle 1 tsp light soy sauce and optional 1 tsp chili oil across the surface.

Serve the clay pot at the table (it will stay hot). Spoon portions so each serving gets rice, sauce, vegetables, and both proteins. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently on low with a splash of water or broth.