Clay Pot Chicken Rice 北菇滑雞煲仔飯
You can use any toppings including the more popular ones like pork ribs and meat patties.Just be sure to keep the meat in uniformed sizes and not too thick so that it can be cooked evenly.The method used to make the rice doesn’t change with the toppings.Note that if you reduce the amount of oil poured into the clay pot, you may end up getting some burnt rice and not getting any crispy rice.You can substitute the rendered chicken fat with any oil.
Approximate cost (CAD) $9
Ingredients
- 350 g Chicken meat , boneless (for bone-in, use 400 g)
I used the meat of 2 chicken legs - 40 g Shiitake mushrooms , fresh or dried
I used 2 fresh ones - 1 Chinese preserved pork sausage
- 1 Chinese preserved liver sausage
- 1 c Uncooked rice
Long grain rice is preferred, but I used short grain rice - 2 tbsp Oil
- 1 c Water
- 2 stalks Green onions , green part only, chopped
- 4 sprigs Cilantro , leaf portion
Ingredients for chicken marinade:
- 1 tbsp Shaoxing wine
- 1 tbsp Abalone sauce or oyster sauce
- 1 tsp Light soy sauce
- 2 tsp Cornstarch
- ½ tsp Salt
- ½ tsp Sugar
- ¼ tsp White pepper powder
- 1 tsp Sesame oil
Ingredients for shiitake marinade:
- ½ tsp Sugar
- 1 tsp Light soy sauce
- ½ tsp Cornstarch
- 1 tsp Sesame oil
Ingredients for sweet soy sauce:
- 50 g Chicken fat or pork fat (or 1 tbsp oil)
- 1 Shallot , sliced
- 2 stalks Green onions , white part only, smashed
- 4 Cilantro stems
add more if you like cilantro - 4 slices Ginger
- 90 ml Water
- 1 tbsp Light soy sauce
- 1 ½ tsp Dark soy sauce
- 1 tbsp Sugar
Instructions
- Measure 1 cup of uncooked rice, pour it into a container and soak with water for 30 minutes. Then pour through a sieve, rinse with water until water runs clear, shake off excess water and let dry in the sieve
1 cup is equal to 1 ½ cups using the rice cooker provided cup 
- Cut the chicken into approx. 25 mm pieces. Remove some of the fat to make the sauce. Set aside
- Marinate the chicken with 1 tbsp Shaoxing wine, 1 tbsp abalone sauce, 1 tsp light soy sauce, 2 tsp cornstarch, ½ tsp salt, ½ tsp sugar and ¼ tsp white pepper powder. Mix well. Add 1 tsp sesame oil and mix well again. Set aside
- Slice the Chinese sausages and set aside
- Slice shiitake mushrooms using an angled slice to reduce the thickness of the mushrooms to ensure even cooking. Slice into desired size
- Marinate shiitake mushrooms with ½ tsp sugar 1 tsp light soy sauce and ½ tsp cornstarch. Mix well. Add 1 tsp sesame oil and mix well again. Set aside
- In a wok or pan, use low-medium heat to render the fat from the chicken fat
- When the chicken fat pieces become cracklings, add ginger, shallots, green onion whites and cilantro stems and stir-fry for approx. 4 minutes until ingredients have browned
- Turn the heat down to low and add 1 tbsp light soy sauce, 1 ½ tsp dark soy sauce, 1 tbsp sugar and 90 ml water. Mix well and let it come to a simmer
- Cook the sauce at a simmer for 5-6 minutes to infuse aroma into the sauce. Do not let the sauce come to a boil, it may create sourness to the sauce. Take the ginger out and put it with the marinating chicken. Set aside
You can save the bits to add flavour when you cook vegetables 
- Put the rice into a clay pot, add 1 c water to the rice
Use an equal volume of rice to water. So, if making 2 c rice, use 2 c water 
- Cover with a lid and turn heat on to high. This should take approx. 5 minutes
- Once the water in the clay pot begins to boil, remove the lid and turn the heat to medium.
- Combine the chicken, shiitake mushrooms and sausages together. Give it a quick mix
- When most of the water has evaporated, there will be no more water bubbles, then turn the heat down to low
- Pour the chicken, shiitakes and sausages on top of the rice. Slowly drizzle 2 tbsp of oil on the edge of the pot so that it can trickle down the sides and make the rice crispy
- Cover with the lid and time it for 5 minutes
- When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that the heat is above the front side of the pot. Count 45 seconds
- Repeat step 18 for the other 3 sides (back, left and right)
- Put the pot back on the stove in normal position and leave it for another 5 minutes
- Once the 5 minutes is up, turn the heat to high for 1 minute and turn off heat and leave it for 10 minutes. During the cooking time, it’s important to not open the lid. The temperature and timing will be off if you open it
- Once the 10 minutes is up, check to see if the rice and meat are cooked. If it’s still raw, you can cover the lid and turn the heat up to high for 90 seconds, turn off heat and wait 5 minutes and check again
- When it’s cooked through, add cilantro and green onions and pour 2 tbsp of the sweet soy sauce on top
- Serve with additional sweet soy sauce
Notes
Summary of cooking time
| Time | Heat Level | Specifics |
| Approx 5 min | High | Lid closed; until water boils |
| Approx 2 min | Medium | Lid open; until water evaporates |
| 5 min | Low | Lid closed; heat bottom of pot |
| 45 seconds | Low | Lid closed; heat front side of pot |
| 45 seconds | Low | Lid closed; heat back side of pot |
| 45 seconds | Low | Lid closed; heat left side of pot |
| 45 seconds | Low | Lid closed; heat right side of pot |
| 5 minutes | Low | Lid closed; heat bottom of pot |
| 1 minute | High | Lid closed; heat bottom of pot |
| 10 minutes | Off | Lid closed |
Nutrition
Calories: 1199kcalCarbohydrates: 113gProtein: 47gFat: 58gSaturated Fat: 17gTrans Fat: 1gCholesterol: 159mgSodium: 3771mgPotassium: 849mgFiber: 3gSugar: 24gVitamin A: 1055IUVitamin C: 11mgCalcium: 97mgIron: 5mg
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