Claypot Chicken Rice with Chinese Sausage and Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A comforting Cantonese claypot rice dish with tender chicken, sweet Chinese sausage, and fragrant shiitake mushrooms cooked to perfection. This chinese-inspired chicken ready in about 45 minutes pairs long-grain rice, water, chicken thigh for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed long-grain rice
• 1 1/4 cups water
• 250 g, boneless, skin-on, cut into 1-inch pieces chicken thigh
• 1 link, sliced diagonally into 1/4-inch pieces Chinese sausage (lap cheong)
• 3, soaked in warm water for 30 minutes and sliced dried shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp, julienned ginger
• 2, chopped scallions
• 1 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp white pepper

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a claypot or heavy-bottomed pot over medium heat. Add 1 tbsp julienned ginger and sauté for 1 minute until fragrant.
2. Step 2: Add 250 g chicken thigh pieces and 1 link sliced Chinese sausage to the pot; sauté for 3-4 minutes until the chicken starts to brown.
3. Step 3: Stir in 1 cup rinsed long-grain rice and 3 soaked, sliced shiitake mushrooms; mix well to coat the rice with oil and flavors.
4. Step 4: Pour in 1 1/4 cups water, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp salt, and 1/4 tsp white pepper; stir gently.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and liquid is absorbed.
6. Step 6: Drizzle 1 tsp sesame oil over the rice, sprinkle 2 chopped scallions on top, then cover and let rest off heat for 5 minutes before serving.