Claypot-Style Chicken and Chinese Sausage Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

Everything the Cantonese claypot does — savoury soy-marinated chicken, sweet slices of Chinese sausage, and rice that soaks up all the drippings — done in one baking dish in the oven. You layer it, cover it with foil, and let the oven do the work. It reheats beautifully, so leftovers are as good as night one.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp toasted sesame oil
• 2 tsp sugar
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1/4 tsp ground white pepper

• 2 cups jasmine rice
• 3 cups hot chicken broth
• 4 oz Chinese sausage (lap cheong), thinly sliced on an angle
• 1 cup frozen peas

• 4 scallions, thinly sliced
• 1 tbsp soy sauce, for drizzling

Instructions

1. Heat the oven to 400°F (200°C). In a bowl, stir together the 3 tablespoons soy sauce, oyster sauce, sesame oil, sugar, garlic, ginger, and white pepper. Add the chicken pieces, toss to coat, and leave to marinate while you set up the rice.
2. Rinse the jasmine rice in a sieve under cold water until the water runs mostly clear, about 30 seconds, and shake dry. Tip the rice into a 9x13-inch baking dish and spread it into an even layer.
3. Pour the hot chicken broth evenly over the rice. Scrape the chicken and all of its marinade over the top, spreading the pieces out in a single layer so they sit half-submerged. Tuck the sliced Chinese sausage in between the chicken pieces.
4. Cover the dish tightly with foil, sealing the edges well, and bake for 40 minutes, until the rice has absorbed the broth and the chicken is cooked through (165°F/74°C at the thickest piece).
5. Uncover, scatter the frozen peas over the surface, and return to the oven uncovered for 12 to 15 minutes, until the sausage edges have browned and the top of the rice is a little crisp and golden.
6. Let the dish rest for 10 minutes, then drizzle with the remaining 1 tablespoon soy sauce and scatter the scallions over the top.
7. Fold the top layer of chicken, sausage, and peas down through the rice with a large spoon, scraping up the crusty bits from the bottom of the dish, and serve straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem