Classic Chinese Claypot Rice

1.Rinse the jasmine rice under cold water until the water runs clear. Drain well.

2.In a claypot or heavy-bottomed pot, add the rinsed rice and 2 1/2 cups of water. Let the rice soak for 30 minutes if time allows.

3.Place the claypot over medium-high heat and bring the rice and water to a boil uncovered.

4.Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. Let the rice cook for 10 minutes without lifting the lid.

5.While the rice is cooking, marinate the chicken pieces with soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, and white pepper. Set aside for 10 minutes.

6.Heat vegetable oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

7.Add the marinated chicken to the skillet and cook until just browned and cooked through, about 5-6 minutes. Remove from heat.

8.After the rice has cooked for 10 minutes, carefully lift the lid and arrange the cooked chicken pieces and sliced Chinese sausage evenly over the rice.

9.Cover the pot again and continue cooking on low heat for another 10-12 minutes. This allows the flavors to infuse and the bottom to crisp up.

10.In the last 5 minutes of cooking, blanch the Chinese broccoli or bok choy in boiling water until tender-crisp, about 1-2 minutes. Drain and set aside.

11.Once the claypot rice is done, turn off the heat and let it rest covered for 5 minutes.

12.Drizzle the toasted sesame oil over the rice and gently fluff the rice with a wooden spatula, mixing the chicken, sausage, and rice together.

13.Serve the claypot rice topped with the blanched greens and garnished with sliced scallions. Add salt to taste if needed.