Clay Pot Rice With Chicken and Sausage Recipe (2024)

My family is from Hong Kong and this recipe is spot-on like the one we make!If you don’t eat pork, sub in shiitakes that have been marinated with the chicken. It’s a common combination.If you don’t have a clay pot, use your Dutch oven. I often do so that I get more rice crust (think Chinese socorat or tahdig).If your rice is soggy, at the end of the cooking time wrap the pot lid in a dish towel and return the lid to the pot for 10 minutes or so. The towel will absorb the extra moisture.

I have a romertopf clay cooker, but I can't imagine putting it on a open flame--only in the oven. Can you really put a clay pot on a stove top?

No your Romertopf should not go on the stovetop as it will crack. The vessels used for this kind of clay pot rice are specially designed for stovetop use, and can be found at Asian markets or restaurant supply stores. If you don't have one you're better off using a heavy stovetop-save pan like dutch oven or cast iron skillet as suggested in the introduction.

I'm curious about whether you can do this recipe in a Romertopf clay cooker? I have an old one that I haven't used in years and I want to start using it again. Any thoughts?

Just leave out the sausage if you don't cook/eat it. There are many different variations of the claypot rice and one is simply chicken and shiitake mushrooms, marinaded and made the same as above.

Could this be cooked in a La Crueset, Dutch oven?

I use kosher turkey sausages (Aaron's), thinly sliced, or kosher beef salami (sautées or grills down nicely), cubed. It adds that fat and taste and always works for our family in recipes calling for pork or sausages.

I'm pretty sure the last step implies that you eat the crusty scrapings as a treat "after most of the dish has been eaten". If you scrape them up sooner it's more difficult when hot, and whatever is then tossed in with the rest of the dish with lose it's crispiness.

I think the clay pot is the kind you find in Chinese grocery store, it's thick & glazed. I bought one but never use it yet. Will definitely try this recipe with.

You cannot use a Romertopf clay pot on an open flame or stovetop.

Followed the recipe precisely. Rice came out mushy. Disappointing.

Not bad! I think I used the wrong kind of “Chinese sausage” (a kind sold at my regular supermarket, basically like Italian sausage with different spices) but the chicken came out just right at 25 min and the rice was super flavorful. Didn’t bother trying to crisp up the rice at the end, just cooked off some extra water. I don’t think I nailed it but would try again.

Made again for me and Steve. Yummy!

I used sushi rice. Followed the directions exactly in a dutch oven. Thought the meal was amazing! Didn’t get around to the rice in the bottom of the pot because I was sated. Will get to that tomorrow.

This was pretty tasty and low effort. As always I made a few minor modifications : used short grain rice instead of jasmine, as I like sticky rice. Boneless thighs, a bit less regular soy sauce (sodium levels are scary as written!), added some julienned ginger. Next time — and there will be a next time! — I’ll add a couple of soaked and slivered shiitakes.

So, I cooked this for about 45 minutes in the le creuset. It was mushy and overdone. The flavors were good tho. I think I should try a different kind of Chinese sausage as this one was too sweet, but I only used one of them and froze the other 2 so I still have to use them somehow. I am not sure how one would get the crispness in the rice other than perfect timing. This has potential however

Tips! 1. If you don't have Chinese sausage, do not make this. The sausage is the dominant flavor. (Balsamic and sherry are also poor substitutes, but probably not as big a problem.) 2. For crispy rice, finish in non-stick pan w/ oil over high heat. Spread rice in thin layer. Easy clean-up, works for reheating too. 3. Boneless, skinless thighs work fine. 4. You need to dial in cook time and temp to your pot and stove, but if you do, results are good.

I love the flavors, but it's easy to overcook the rice.

This is a great recipe, but it doesn't have enough salt for the chicken. I would season the chicken with salt as you would if you were cooking it on its own and let it work through the chicken a half hour before starting the rest, and keep the same amt of soy sauce/oyster sauce etc. The rice will absorb so much of the salt so that the whole dish is evenly seasoned by the end.

I thought this turned out very bland.

Took three days to clean the pot, and may have ruined it… we’ll see. Tasted good though!

Based on the comments I decided to pan fry the bacon first and then cook the chicken in a wok before cooking the rice. It came out great. I'm not sure it would have been if the skin was steamed.

Made as instructed and came out lovely in an enamelled brasier. Just like sticky rice at dim sum but with a crust. I fried an egg a la babimbop style and added kim chi to the bowl.

I followed the instructions and everything came out well. The rice was perfectly cooked. The rice completely stuck to my dutch oven, so there was no crispy rice treat.

Pleasantly surprised at how well this turned out. Didn’t want an extra trip to the Asian market for the sausage, and steaming bacon just seemed wrong, so subbed out pre-cooked maple breakfast sausage - a little sweet, a little spicy. Marinated the chicken overnight, used white pepper (it’s a particular flavor), and a 6qt enameled Dutch oven. Followed recipe exactly and everything cooked in 25 minutes. Reminds me of the sticky rice you get at dim sum.

This was not good at all. The rice ended up a gruelly mush, the chicken was somehow fairly flavorless despite all the ingredients, the skin was flabby and gross, and the bacon was also just limp and rubbery because everything was steamed, which doesn't really work with this amount of fat content. Epic fail. Gave most of it to the dog.