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Aromatic clay pot rice topped with Chinese sausage and vegetables creates a comforting one-pot family meal. Rich in protein and full of fresh, smoky flavor.
Rinse the rice gently in cold water until water runs mostly clear, then drain and add the rice to a large clay pot or heavy-bottomed Dutch oven.
Pour in 2.25 cups of water and let the rice soak for 20 minutes while prepping other ingredients.
Slice the Chinese sausages and chicken thighs into bite-sized pieces; quarter the shiitake mushrooms. In a bowl, mix chicken with 2 tsp soy sauce and a dash of white pepper.
Place the soaked rice over medium heat and bring it to a simmer uncovered. Once bubbling, lay the chicken, sliced sausage, and shiitake mushrooms evenly over the rice without stirring. Lower heat to the smallest flame, cover, and cook for 20 minutes.
In the last 5 minutes, quickly arrange baby bok choy atop the rice and cover again to steam the greens. Meanwhile, combine remaining soy sauces, oyster sauce, sugar, and sesame oil for the sauce.
Turn off the heat and let the pot rest, covered, for 10 minutes to set the rice and form a crispy base. Drizzle prepared sauce evenly over the rice, serve hot, and enjoy!
