Bamboo Shoot Chicken Clay Pot Rice筍子雞煲仔飯
A classic Cantonese one-pot dish featuring fragrant jasmine rice cooked with tender chicken pieces, fresh bamboo shoots, and savory toppings in a traditional clay pot. The rice develops a prized crispy golden crust on the bottom while remaining fluffy on top. The ingredients infuse the rice with rich, aromatic flavors.
01Ingredients
- 300g chicken thigh meat, diced
- 200g fresh bamboo shoots, sliced
- 250g jasmine rice
- 50g Chinese sausage, sliced
- 400ml chicken stock
- 2tbsp soy sauce
- 1tbsp oyster sauce
- 1tsp sesame oil
- 2 cloves garlic, minced
- 1tbsp ginger, minced
- 2 whole scallions, cut into 2cm pieces
- 1tbsp vegetable oil
- 1 pinch white pepper
Nutrition (per serving)612kcal
- Protein38.5g
- Carbs62g
- Fat18.5g
Fiber 1.8 gSodium 1038 mg
02Steps
- Rinse jasmine rice under cold water until water runs clear. Drain well.
- Heat vegetable oil in a clay pot over medium heat. Add garlic and ginger, stir-fry until fragrant.
- Add diced chicken thigh meat to the clay pot, stir-fry until surface is sealed and lightly golden.
- Add sliced Chinese sausage and bamboo shoots, stir-fry for another minute to combine flavors.
- Add the rinsed rice to the clay pot, stir gently to coat with oil for about one minute.
- Pour in chicken stock, soy sauce, and oyster sauce. Stir well to combine.
- Bring to a boil over medium-high heat, then reduce to low heat. Cover with clay pot lid.
- Cook covered for 18-20 minutes until rice is tender and liquid is absorbed. Do not stir during cooking.
- 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.
- Remove from heat. Drizzle with sesame oil and sprinkle with white pepper. Garnish with scallions.
- Serve immediately in the clay pot while still sizzling hot.
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