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Meat, East Asian

Chicken and Chinese sausage rice pot

This chicken and Chinese sausage rice pot is a one pot dish for 4 people, ready in 55 minutes, rated easy, for about €3.40 per person. The key to success is letting the rice steam without lifting the lid, then raising the heat for a few minutes to form a golden crust at the bottom of the pot.

Tonight it's a Hong Kong style one pot dish, rice simmered with chicken, sausage and mushrooms, with a golden crust at the bottom.

Chicken and Chinese sausage rice pot
Total time
55 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This dish comes straight from Hong Kong home kitchens, where a single pot cooks the rice, chicken and sausage all at once. The rice soaks up the juices from the chicken marinated in ginger and soy sauce, the Chinese sausage adds a sweet, fatty touch that flavors the whole dish, and the button mushrooms bring extra softness. At the bottom, a thin golden crust forms, the part everyone reaches for first.

It's the kind of weeknight dinner you can start without much thought, since everything cooks in the same pot and there's barely anything to watch once the lid is on. Kids love the fragrant rice and the slightly sweet sausage, and leftovers reheat just as well the next day. Mon Chou walks you through each step so you get that crust without burning the bottom.

The ingredients

4 people

Pantry

  • Fragrant riceoften in the pantry 300 g
  • Chinese sausage or dried sausage 2
  • Soy sauceoften in the pantry 3 tbsp
  • Oyster sauce 1 tbsp
  • Sesame oiloften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp

Butcher

  • Boneless chicken thighs 400 g

Fruits and vegetables

  • Button mushrooms 150 g
  • Grated fresh ginger 1 tbsp
  • Scallions 3

Allergens Soy, Gluten, Mollusks, Sesame

The step by step recipe

  1. Cut the chicken into pieces and mix it with half the soy sauce, the oyster sauce and the ginger. 10 min

    The longer you let it marinate, the more flavor it absorbs, 30 minutes is ideal.

  2. Rinse the rice and cook it in the pot with 450 ml of water, covered, until the water is almost absorbed. 10 min

    When there's barely any water left on the surface, turn the heat down to low.

  3. Arrange the chicken, sliced sausage and chopped mushrooms over the rice, cover and let steam. 15 min

    Don't lift the lid, the steam needs to cook the chicken and sausage through.

  4. Raise the heat to medium for 3 minutes, drizzle a little oil along the edge to brown the bottom of the rice. 3 min

    If you hear it crackle, that's a good sign, the crust is forming.

  5. Mix the remaining soy sauce with the sesame oil, pour over the rice and sprinkle with scallions.

    Gently mix from the bottom up to loosen the crust.

Our tips to get it right

  • Use a heavy bottomed pot, it spreads heat more evenly and keeps the rice from sticking too fast before the crust forms.
  • Slice the Chinese sausage thin, it renders its fat more easily and flavors the rice more during steaming.
  • If your lid doesn't seal tightly, place a clean kitchen towel between the pot and the lid to trap the steam inside.

The variations

  • Swap the Chinese sausage for lap cheong or smoked bacon lardons if you can't find it, the flavor will lean smoky rather than sweet.
  • For a vegetarian version, skip the chicken and sausage, double the mushrooms and add cubes of marinated firm tofu.
  • For kids, cut the ginger in half and serve the rice without scallions, the flavor stays mild and familiar.

What to serve it with

  • A cucumber salad with soy dressing
  • A clear broth with green vegetables
  • Hot green tea

Storage

The rice keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to a month in individual portions. Reheat it in a skillet or steamer with a splash of water so it doesn't dry out.

Questions about this dish

Can you use a different rice instead of fragrant rice?

Yes, plain long grain rice works too, but fragrant rice gives a better aroma and a softer texture. Avoid short grain rice, it's too sticky for this dish.

Do you need to marinate the chicken ahead of time?

It's not required, 10 minutes is enough, but 30 minutes in the fridge gives a stronger flavor. You can prep the marinade the night before if you're planning dinner ahead.

Can you make this dish ahead of time?

You can chop the ingredients and prep the marinade the day before, then cook the rice right before serving to keep the crust crisp. Rice that's already cooked and reheated won't form the same crust at the bottom.

Where can you find Chinese sausage?

You'll find it at Asian grocery stores, usually labeled lap cheong, in the dried or refrigerated goods section. A slightly sweet dried sausage can substitute if you can't find it.

How long does it take to make a chicken and Chinese sausage rice pot?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken and Chinese sausage rice pot?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and Chinese sausage rice pot cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, mollusks, sesame. Always check the labels of the products you buy.

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