Ingredients for Chinese Clay Pot Rice with Chicken recipe
1 tablespoon vegetable oil
2 thick slices back bacon or
Canadian bacon, cut into bite-size
pieces
5 cloves garlic, peeled and
smashed
3 large chicken legs — boned,
skinned, and cut into large chunks
1/2 cup dark soy sauce, or to
taste
2 tablespoons oyster sauce
1 1/2 tablespoons light-colored
soy sauce
2 cups uncooked white rice
1/2 cup water
Directions
Heat the vegetable oil in a large saucepan with a lid over medium
heat. Cook and stir the bacon pieces until lightly browned and the
oil has a bacon flavor, about 1 minute. Remove the bacon from the
pan, turn the heat to high, stir in the garlic, and cook until the garlic
cloves are beginning to turn golden brown, about 1 more minute.
Add the chicken pieces, stirring to seal the surfaces of the meat.
Turn the heat down, and cook until golden brown on the outside but
still pink on the inside, about 3 minutes.
Return the bacon pieces to the pan, and stir in the dark soy sauce,
oyster sauce, light soy sauce, and rice, and mix everything together
until well-combined. Pour in the water (should not reach to the top
of the rice mixture), cover the pan, and turn the heat to low. Simmer
until the rice is cooked and grains of roasted rice are stuck on the
bottom of the pan, about 30 minutes. Serve each portion topped
with some of the browned rice kernels scraped from the bottom.