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Chicken and Rice in a Sandy Clay Pot

Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Chicken with sausage and mushrooms, cooked with long grain rice in a clay pot, Chinese casserole style.


  • 2 cups Jasmine Rice
  • 2 1/4 cups Cold Water
  • 6 Chinese Dried Black Mushrooms
  • 1/4 cup Dried Lily Buds (dried)
  • 6 Chicken Thighs (preferably with the skin)
  • 2 Lean Chinese Sausages (about 2 ounces each)
  • 1 tbsp Peanut or Corn oil
  • 4 tsp Garlic (minced)
  • 3 Quarter-Sized Slices Fresh Ginger (peeled)
  • 1 tbsp Fermented Bean Curd (fu yu) (mashed; optional*)
  • 4 Green Onions (cut into 2-inch lengths)
  • 1 tsp Potato Starch
  • 1/2 cup Chicken Stock
  • 2 tbsp Rice Wine or Dry Sherry
  • 1/4 tsp White Pepper
  • 1 1/2 tbsp Yuzu Soy Sauce
  • 1 1/2 tbsp Rice Wine or Dry Sherry
  • 1/2 tsp Sugar
  • 1 tsp Orchids Pure Sesame Oil
  • 1 1/2 tsp Potato Starch


  • 1. For entertaining, this recipe makes a fun presentation when prepared in four individual two-cup clay pots. To season a new sandy clay pot and lid, submerge both in cold water overnight.
  • 2. Rinse with cold water until water runs clear. Drain thoroughly. Put rice and water into a 2 1/2 to 3-quart sandy clay pot; set aside. In 2 separate bowls, cover the mushrooms and lily buds with water until soft and pliable, about 30 minutes. Drain. Cut off and discard mushroom stems; cut caps in half. Cut off and discard hard ends of each lily bud; tie each bud into a knot. Set aside.
  • 3. Using a heavy cleaver, chop the chicken crosswise into 3 pieces cleanly through the skin, meat and bone leaving no jagged chopped bones. Toss chicken with marinade; set aside for 20 minutes. Cut sausages into thin diagonal slices
  • 4. In a preheated wok add oil, garlic and ginger. Stir-fry over medium heat until fragrant, about 10 seconds. Increase heat to high; add chicken and sausages and stir occasionally until lightly browned, about 5 minutes. Add mashed fermented bean curd to center of wok; toss with chicken mixture. Add mushrooms, lily buds and green onions and stir-fry 30 seconds.
  • 5. Mix cornstarch with chicken stock, wine and pepper to a smooth mixture. Pour into the wok and stir until sauce thickens, about 10 seconds. Remove from heat. Place clay pot over medium-high heat. Boil rice and stir with chopsticks to loosen grains. Continue boiling until surface water is absorbed (about 5 minutes). Pour chicken mixture over rice, cover, reduce heat to low, and cook for 20 minutes. Turn off heat, do not remove lid; let sit for 10 minutes longer.

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