Claypot Chicken Rice

Soak the dried shiitake mushrooms in boiling water for 30 minutes, until fully rehydrated.

Squeeze the excess water out of the rehydrated mushrooms, trim away the stems, and cut into thin slices. Set aside.

Pat the chicken thigh pieces dry with paper towels.

In a bowl, whisk together the soy sauce, oyster sauce, salt, sugar, cornstarch, ground white pepper, Shaoxing wine, oil, sesame oil, julienned ginger, and chopped scallions to make the marinade.

Add the chicken to the marinade and toss to coat; marinate for at least 30 minutes. The cornstarch helps tenderize the chicken so it turns out smooth and tender once cooked.

Rinse the rice in cold water until the water runs clear, then drain well. Use long-grain rice — avoid short-grain varieties like Cal-Rose, Japanese, or Korean rice, which turn too sticky in this dish.

Transfer the rinsed rice to a claypot (ideally 22-24 cm wide, for even layering), drizzle with the oil, and stir to coat.

Add the boiling water, cover with the lid, and set the claypot over medium heat.

Cook until about half the water has been absorbed, roughly 15 minutes, gently stirring the rice once for even cooking.

Layer the marinated chicken, sliced Chinese sausage, and sliced shiitake mushrooms evenly over the rice.

Cover and reduce the heat to low. Cook for 30 minutes total, checking at the 15-minute mark and stirring the rice once or twice so everything cooks evenly without burning.

Meanwhile, whisk together the oyster sauce, soy sauce, and sugar in a small bowl to make the serving sauce.

Listen for a sizzling sound from the claypot — this means the rice is nearly done and a crust is forming on the bottom.

Cook for about 5 more minutes once you hear the sizzle, then turn off the heat.

Let the claypot sit covered off the heat for 5-10 minutes — this lets the flavors meld and the steam finish cooking the rice for the best texture.

Drizzle the serving sauce over the rice and garnish with the remaining scallions before serving.