Clay Pot Rice with Shiitake and Lap Cheong

ChineseDinner

Recipe Story

origins & traditions

Clay Pot Rice is a beloved Cantonese comfort food that transforms simple ingredients into an extraordinary meal. This one-pot wonder combines fluffy jasmine rice with savory lap cheong (Chinese sausage), earthy shiitake mushrooms, and crisp bok choy. The magic happens when the rice develops a golden, crispy crust at the bottom called socarrat, prized for its nutty, toasted flavor. The dish is finished with a fragrant sauce made from soy sauce, oyster sauce, and sesame oil that seeps into every grain. Traditionally cooked in earthenware clay pots over charcoal, this recipe adapts beautifully to stovetop cooking while maintaining authentic flavors. The gentle steam cooking method ensures each grain remains separate yet tender, while the ingredients infuse the rice with rich, complex flavors. Perfect for busy weeknights, this complete meal delivers restaurant-quality results with minimal hands-on time.

Instructions

step by step

0/12 done

Rinse 2 cups jasmine rice under cold water until water runs clear, drain well and set aside.
Slice 3 lap cheong sausages diagonally into 1/4-inch pieces. Remove stems from 8 shiitake mushrooms and slice caps into quarters.
Mince 4 cloves garlic and slice 2 scallions, separating white and green parts.
In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, and 2 tablespoons water. Set aside.
Heat 1 tablespoon vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add garlic and white parts of scallions, cook for 30 seconds until fragrant.
Add rinsed rice to the pot and stir to coat with oil for 1 minute.
Pour in 2.5 cups water and bring to a boil over high heat. Once boiling, reduce heat to low.
Arrange sliced lap cheong and shiitake mushrooms on top of rice. Do not stir. Cover with tight-fitting lid.
Cook on lowest heat for 15 minutes without lifting lid.
After 15 minutes, quickly place bok choy on top of rice, cover immediately and cook for 5 more minutes.
Remove from heat and let stand covered for 5 minutes.
Drizzle prepared sauce over the top, sprinkle with green scallions and serve directly from pot, scraping up the crispy bottom rice.

Clay Pot Rice with Shiitake and Lap Cheong

4.2 (22)

A traditional Cantonese one-pot meal featuring fragrant jasmine rice cooked with Chinese sausage, shiitake mushrooms, and tender greens, finished with a savory soy-based sauce that caramelizes at the bottom creating crispy rice.

medium

55 min

4 servings

Ingredients

0 of 10 checked

Main

2 cups Rice White, rinsed and drained
8 pieces Mushrooms, stems removed, caps quartered

Aromatics

4 cloves Garlic, minced
1 teaspoons Ginger, grated (optional)
2 pieces Green Onions, sliced, whites and greens separated

Sauce

3 tablespoons Soy Sauce
2 tablespoons Oyster Sauce
1 teaspoons Sesame Oil

Cooking

1 tablespoons Vegetable Oil

Vegetables

4 cups Bok Choy, halved lengthwise

Chef Tips

expert advice

•For the best crispy rice bottom, use a heavy pot with a thick base and resist the urge to stir during cooking.

•The key to perfect clay pot rice is maintaining very low heat after the initial boil - if your burner runs hot, use a heat diffuser.

•You can customize this dish with additional proteins like marinated chicken thighs or shrimp added in step 9.

•For extra crispy bottom, increase heat to medium for the last 2 minutes of cooking, listening for a crackling sound.

•Make the sauce in advance and store refrigerated for up to one week.

•Leftover clay pot rice can be transformed into excellent fried rice the next day.

Variations & Substitutions

make it your own

•If you cannot find lap cheong, substitute with Chinese BBQ pork or omit for a vegetarian version.

•Baby bok choy works best but you can substitute with Chinese broccoli or regular bok choy cut into smaller pieces.

Storage & Reheating

keeping it fresh

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The crispy rice will soften upon storage. Separate any remaining sauce and store in a small container to add freshness when reheating.

Reheating

Reheat in a covered skillet over low heat with 2 tablespoons of water or broth for 5-7 minutes, stirring occasionally. Alternatively, microwave in a covered dish with a tablespoon of water for 2-3 minutes. For best results, reheat in a hot wok with a little oil to recreate some of the crispy texture.