Clay Pot Chicken with Garlic Rice

Clay Pot Chicken with Garlic Rice

Clay Pot Chicken with Garlic Rice Ingredients:

Ingredients for Chicken:

  • 2 Chinese sausage, sliced (optional)
  • 2 lbs chicken, cut into chunks
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon white pepper
  • 2 tablespoons rice wine
  • 2 inch ginger peeled and cut into thin strips
  • 1/2 teaspoon sesame oil
  • 1 1/2 tablespoons oil

Ingredients for Rice:

  • 4 cups of rice
  • 4 cups chicken broth
  • 1-2 tablespoons chicken stock powder (optional)
  • 1 teaspoon dark soy sauce

Chopped green onions for garnishing

Clay Pot Chicken with Garlic Rice Instructions:

Cooking in Clay Pot Instructions:

Cooking in a clay pot is more tricky as you have to be much more careful. The biggest difference is, to first cook the rice in chicken broth in the clay pot, adding the uncooked chicken when the rice is half done. Serve when chicken is cooked. The rice may be a little burnt at the bottom but that’s part of the smoky flavor of the dish in a clay pot.

You may choose to cook the Clay Pot Chicken with Garlic Rice in a rice cooker rather than a clay pot. Here are the instructions for this:

Rice Cooker Instructions:

In a bowl, add light soy sauce, dark soy sauce, white pepper, and rice wine to chicken. Mix well and let marinate for at least 1 hour in the refrigerator. For better results, prepare the night before.

If cooking in a rice cooker, wash rice, add chicken broth, dark soy sauce and chicken stock powder. Set aside.

Heat oil in a frying pan. Add marinated chicken, ginger and sesame oil. Do not cook all the way. Add to the rice.

Cover and start the rice cooker. When the rice cooker is done cooking, mix the rice and chicken evenly. Let the rice sit in the rice cooker on warm for about 10-15 minutes.

When ready to eat, serve and garnish with green onions.

Chinese Shrimp Fried Rice

Chinese Shrimp Fried Rice

Chinese Shrimp Fried RiceChinese Shrimp Fried Rice Ingredients:

c Cold cooked rice
3 Eggs, slightly beaten
1/3 c Raw shrimp, cleaned and slivered
1/3 c BBQ pork
1/2 ts Cornstarch
1 ts Wine
1 tb Soy sauce
1/4 ts MSG (optional)
2 Green onions, diced
1 ts Salt
Peanut oil

Chinese Shrimp Fried Rice Instructions:

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips. Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine. Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).

Stir-fry for at least 10 minutes over medium heat. Add egg strips. Serve hot. Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry your Chinese shrimp fried rice.

Country Beef and Rice


2 Slices bacon, cut into 1″ pieces
1 c (10 3/4 oz.) condensedMushroom Soup
1 lb Ground Beef
1 Soup can water
1/2 c Chopped onion
1/4 tsp Garlic powder
2 c (1/2 pkg.) frozen broccoli
1 c Corn and red bell peppers
1/2 c Dry Rice


Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown Beef with onion in Hot drippings in skillet;drain fat. Add Vegetables,Soup,water and Garlic powder.Bring to a boil; reduce heat and simmer 1 minute. Stir in bacon and Rice. Cover; remove from heat.

Let stand 5 minutes.

Makes 4 servings.

Authentic Fried Rice


2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

Rice Salad


4 Cups White Or Yellow Rice
1/2 Cucumber – Peeled & Sliced
1/4 Teaspoon Pepper
1 Green Pepper – Chopped
2/3 Cup Creamy Italian Dressing
1/2 Tablespoon Dijon Mustard
1 Red Pepper – Chopped