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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Rinse jasmine rice under cold water until water runs clear. Drain well.
2. Heat vegetable oil in a clay pot over medium heat. Add garlic and ginger, stir-fry until fragrant.
3. Add diced chicken thigh meat to the clay pot, stir-fry until surface is sealed and lightly golden.
4. Add sliced Chinese sausage and bamboo shoots, stir-fry for another minute to combine flavors.
5. Add the rinsed rice to the clay pot, stir gently to coat with oil for about one minute.
6. Pour in chicken stock, soy sauce, and oyster sauce. Stir well to combine.
7. Bring to a boil over medium-high heat, then reduce to low heat. Cover with clay pot lid.
8. Cook covered for 18-20 minutes until rice is tender and liquid is absorbed. Do not stir during cooking.
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. Remove from heat. Drizzle with sesame oil and sprinkle with white pepper. Garnish with scallions.
11. Serve immediately in the clay pot while still sizzling hot.

Related recipes

More Hong Kong recipesChicken recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce