Bamboo Shoot Chicken Clay Pot Rice

Ingredients

Instructions

1. 1

   Rinse jasmine rice under cold water until water runs clear. Drain well.

2. 2

   Heat vegetable oil in a clay pot over medium heat. Add garlic and ginger, stir-fry until fragrant.

3. 3

   Add diced chicken thigh meat to the clay pot, stir-fry until surface is sealed and lightly golden.

4. 4

   Add sliced Chinese sausage and bamboo shoots, stir-fry for another minute to combine flavors.

5. 5

   Add the rinsed rice to the clay pot, stir gently to coat with oil for about one minute.

6. 6

   Pour in chicken stock, soy sauce, and oyster sauce. Stir well to combine.

7. 7

   Bring to a boil over medium-high heat, then reduce to low heat. Cover with clay pot lid.

8. 8

   Cook covered for 18-20 minutes until rice is tender and liquid is absorbed. Do not stir during cooking.

9. 9

   Increase heat to medium-high for the last 2-3 minutes to create the crispy rice crust at the bottom. You should hear a gentle crackling sound.

10. 10

    Remove from heat. Drizzle with sesame oil and sprinkle with white pepper. Garnish with scallions.

11. 11

    Serve immediately in the clay pot while still sizzling hot.