There’s something irresistibly cozy about a bubbling pot of cantonese claypot chicken rice with Chinese sausage—the way the soy-slicked rice crisps at the bottom, the aroma of sesame oil and marinated chicken fills the kitchen, and every spoonful hits with smoky, umami-packed flavor. This dish is a comforting, one-pot staple in many Asian households and one of the most beloved claypot rice recipes out there. You’ll find versions of it throughout Hong Kong dai pai dongs and Cantonese restaurants, but making it at home is simpler than you might think. It’s a love letter to clay pot cooking recipes, with a focus on texture, depth, and pure rice comfort.
Cantonese Claypot Chicken Rice with Chinese Sausage
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Chinese
Claypot (or sand pot) Traditional and best for crisping the rice. Widely used in clay pot chicken rice or cantonese clay pot rice recipes.
Heavy-bottomed Dutch oven or cast-iron pot A great substitute that still gives you a good crust.
Gas stove or portable burner Clay pots are typically used on open flame. Induction stoves may require a diffuser.
Rice cooker If you’re making a simplified version, this can work too, especially if you’re browsing rice cooker rice recipes.
Mixing bowls, spatula, chopping board, knife For prep and marinating.
For the rice base
- 1 ½ cups jasmine rice or short-grain rice for a more sticky texture
- 1 ¾ cups water
- 1 tablespoon neutral oil vegetable, canola, or peanut oil
For the chicken marinade
- ¾ lb boneless skin-on chicken thighs (cut into bite-sized pieces)
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine or dry sherry
- ½ teaspoon sugar
- 1 teaspoon cornstarch
- 2 garlic cloves minced
- ¼ teaspoon white pepper
Other ingredients
- 2 Chinese sausages lap cheong, thinly sliced on a diagonal
- 1 thumb-sized piece of ginger julienned
- 2 scallions finely chopped (green and white parts separated)
- 1 tablespoon soy sauce for drizzling
Optional: chili oil, for serving
Prepare the Rice
Wash the rice under cold water until the water runs clear. This removes excess starch and helps achieve that perfect, non-mushy texture typical of asian rice dishes. Drain and soak the rice in water for 20 minutes. This step helps shorten cooking time and allows the rice to steam evenly.
Marinate the Chicken
While the rice soaks, combine the chicken with light soy sauce, oyster sauce, dark soy sauce, sesame oil, Shaoxing wine, sugar, cornstarch, minced garlic, and white pepper. Mix thoroughly and let it marinate for at least 15 minutes. Chicken thighs are ideal here—they stay juicy and flavorful after cooking, unlike breast meat which can dry out.
Start Cooking the Rice
Drain the soaked rice and add it to your claypot with 1 ¾ cups water and 1 tablespoon oil. Place the pot over medium-high heat with the lid on. Let it come to a gentle simmer—this should take about 6–8 minutes. You'll hear a soft bubbling noise.
Reduce the heat to low and simmer for another 5–6 minutes. The rice should be mostly cooked through but still slightly wet on the surface.
Add Chicken and Sausage
Open the lid and layer the marinated chicken and sliced Chinese sausage on top of the rice. Do not stir. Scatter the julienned ginger and the white parts of the scallion over the meat. Cover the pot and continue to cook over low heat for another 10–12 minutes.
This is where magic happens: the chicken steams while the rice finishes cooking, and the bottom starts to form that golden, crispy crust (known as socarrat in Spanish paella, but just as prized in clay pot rice dishes).
Let it Rest
Turn off the heat and let the pot sit, covered, for 5 minutes. This resting period helps everything settle and allows residual heat to continue cooking the proteins gently.
Final Touches
Drizzle an extra tablespoon of soy sauce over the top. Sprinkle with scallion greens. If you love a little heat, serve with a spoonful of chili oil. Mix everything gently before serving, making sure to scrape up that crispy bottom layer. That’s the good stuff.
Pairings
This claypot chicken rice is hearty enough to be a meal on its own, but you can elevate it with a few classic sides and beverages:
- Stir-fried Chinese greens: Bok choy or gai lan (Chinese broccoli) with garlic offers a crunchy, slightly bitter contrast that balances the rich meat and rice.
- Pickled vegetables: A tangy, crunchy side helps cut through the fatty lap cheong and adds brightness to the meal.
- Hot soup: A simple rice congee or broth-based soup makes an excellent companion. Or serve with a cup of clear miso or seaweed soup for an asian rice-centric combo.
- Tea pairing: Jasmine tea or tieguanyin oolong complements the umami flavors well.
- Beer or rice wine: A crisp lager or Chinese rice wine like Shaoxing pairs beautifully with the savory elements.
FAQs
1. Can I use chicken breast instead of thighs?
You can, but it's not ideal. Chicken thighs are more flavorful and forgiving—they stay juicy even after extended cooking. Breast meat can dry out, especially with the direct heat of clay pot cooking recipes.
2. What kind of rice is best for claypot rice?
Jasmine rice is the most common, but if you love a stickier texture like Chinese sticky rice or are a fan of Japanese rice recipes, short-grain varieties will work. Just note that short-grain rice tends to clump more and may not crisp as well.
3. I don’t have a clay pot. Can I still make this?
Absolutely. A cast iron pot or heavy Dutch oven works great. You won’t get the exact same flavor, but it’s still delicious. You can even adapt it into a steamed rice recipe or tweak it into a Chinese fried rice recipe authentic version by pan-frying leftovers.
4. What is the difference between this and Filipino food rice dishes?
While there are similarities in rice as a staple (like sinangag or arroz caldo), claypot chicken rice is uniquely Cantonese in its seasoning, cooking technique, and the use of lap cheong. Filipino food leans more on vinegar, garlic, and sour-savory flavor combos.
5. Can I adapt this into a congee recipe?
Yes! If you love rice congee, take this flavor combo and slow-cook the rice with extra water or broth until porridge-like. Add the marinated chicken midway through and top with lap cheong and scallions. A beautiful twist on traditional congee recipes.
