Chinese Clay Pot Rice with Chicken

This is a main dish traditionally prepared in a clay pot, with bits of charred rice at the bottom - a real treat! Don't worry about the clean-up; if you're using a stainless steel pan, soak it afterward with a baking soda solution.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 493 Calories

Ingredients

• ½ cup water
• 1 tablespoon vegetable oil
• 2 tablespoons oyster sauce
• 2 cups uncooked white rice
• 5 cloves garlic, peeled and smashed
• 2 thick slices back bacon or Canadian bacon, cut into bite-size pieces
• 3 large chicken legs -- boned, skinned, and cut into large chunks
• ½ cup dark soy sauce, or to taste
• 1 ½ tablespoons light-colored soy sauce

Recipe Instructions

Step 1

Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.

Step 2

Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.