Claypot chicken rice with chinese sausage - lap cheong

Main Dish
4 servings
15 min
50 min
Very Easy


Number of serving: 4

chicken dish:

2 banana shallots - thinly sliced

500 g skinless chicken breast fillets or boneless thighs - cut into 2 inch pieces

1 tablespoon cornstarch

1 tablespoon Chinese rice wine

-1 tablespoon dark soy sauce

-1 tablespoon light soy sauce

-1 tablespoon sesame oil

a pinch of salt

a pinch of white pepper

The rice:

2 tablespoons vegetable oil

3 cloves of garlic - finely chopped

1 inch piece of ginger - peeled and thinly sliced (to make about a tablespoon)

1 dried red chilli pepper - seeds removed and cut into small pieces with kitchen scissors

3 dried Chinese mushrooms - re-hydrated in hot water and sliced

1 x 50 g dried Chinese sausage (Lap Cheong) - sliced

270 g long grain rice

500ml chicken stock - made from a Knorr stock cube

1 tablespoon of brown sugar

2 tablespoons of oyster sauce

4 or 5 baby pak choi leaves - washed and sliced

To serve mix together:

1 tablespoon dark soy sauce

1 teaspoon sesame oil

For the topping:

fried shallots that you made earlier

3 spring onions - sliced


  • Chicken dish:
    Fry the sliced shallots in hot oil - drain on kitchen paper and put to one side. Mix the above together in a bowl, then add the chicken pieces, mixing well to coat. Set aside for about 30 minutes.
  • The rice:
    Heat the oil in a wok then add the garlic, ginger and the dried chilli, fry for a minute until fragrant.
    Add the marinated chicken along with the marinade mixture stirring all the time. When the meat starts to brown, add the mushrooms and Chinese sausage, stirring for a minute to mix well. Add the rice to the wok stirring it into the liquid so that it starts to absorb all the lovely flavors. Now transfer the contents of the wok to your clay pot or flame proof casserole along with the oyster sauce. Add the hot chicken stock and the brown sugar and bring to the boil. Once it boils lower the heat down to low and put the lid on. Leave the ingredients to cook for about 20 minutes then give it all a good stir to make sure the rice isn't sticking to the bottom.Continue to cook for another 20 minutes, checking and giving the rice a stir now and then.
    Add the sliced pak choi, cover and cook for another 10 minutes. Once the rice is cooked (the chicken will most certainly be cooked by now) it's ready to serve.Put the fried shallots on top of the lot and drizzle the dark soy sauce and sesame oil over.
    Put the chopped spring onions on top and serve at the table from the clay pot.


Claypot Chicken Rice with Chinese Sausage - Lap Cheong, photo 1
Claypot Chicken Rice with Chinese Sausage - Lap Cheong, photo 2


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