In Hong Kong, when autumn turns chilly, claypot rice starts to appear everywhere—from small local cafés to old-style restaurants. The steam rises through the lid, carrying the sweetness of Chinese sausage, the earthiness of shiitake mushrooms, and the aroma of tender chicken. Lifting the lid is like lifting the memory of home.
Growing up, whenever the weather cooled, my mother would make this exact claypot rice. I used to peek under the lid too early and she would gently tap my hand: “Don’t open it yet! Let it steam—it’ll taste better.” That warmth, that tiny moment, felt like home.
Now I’m passing this comforting recipe to you. I hope this claypot rice brings warmth to your kitchen, wherever you are in the world.
Claypot Rice with Chicken, Shiitake and Chinese Sausage
Ingredients
Chicken Marinade
Mushroom Seasoning
Steps
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Soak the Rice
Rinse rice and soak for 5–10 minutes. Drain.
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Prepare Mushrooms
Soften shiitake, slice, and marinate with soy sauce, sugar, and oyster sauce.
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Prepare Chicken
Cut chicken, soak in salted water 5–10 mins → pat dry → marinate.
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Prepare Sausage
Rinse Chinese sausage with hot water.
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Start Cooking the Rice
Add rice to claypot and cover with water slightly above the rice line.
Cook on medium heat for ~5 minutes until bubbling.
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Add the Toppings
Place chicken, mushroom, and sausage on top. Drizzle a little oil.
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Let It Steam
Lift lid briefly , cook 10-12 mins with medium heat.
Steam for another 5 minutes until rice + chicken fully cooked.
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Rest & Steam Off-Heat
Turn off heat and let it sit covered 5 minutes.
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Finish
Drizzle soy sauce or sweet soy sauce before serving.
Crispy golden crust at the bottom, known as 'Fan jiu". Add a little broth and let the crust soak it up - the crispy rice becomes even more delicious and fragrant.
