Low Fat Traditional Claypot Rice
Savor the classic flavors of comfort food with a healthy twist in this Low Fat Traditional Claypot Rice recipe. Made with wholesome brown jasmine rice, tender skinless chicken thighs, and earthy shiitake mushrooms, this dish delivers all the rich, umami-packed goodness of the iconic Chinese one-pot meal—without the guilt. Marinated in a fragrant blend of low-sodium soy sauce, dark soy sauce, and sesame oil, the chicken infuses the rice with layers of savory perfection as it cooks. Cooked to golden-crispy authenticity in a claypot or heavy-bottomed pot, this recipe achieves the signature caramelized rice crust while keeping things light with low-fat chicken stock and minimal added oil. Perfect for a wholesome weeknight dinner or meal prepping, this recipe is sure to delight both your taste buds and your health goals.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup brown jasmine rice
- 200 grams skinless chicken thighs
- 4 pieces shiitake mushrooms (dried or fresh)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 2 stalks scallions
- 1.5 cups low-fat chicken stock
- 1 teaspoon vegetable oil (optional for greasing pot)
Directions
Step 1
Rinse the brown jasmine rice under cold water and set aside to soak for 30 minutes if possible (optional, but improves texture).
Step 2
Cut the skinless chicken thighs into bite-sized pieces. Mince the garlic and grate the ginger. Slice the shiitake mushrooms thinly. Chop the scallions into small pieces, separating the white and green parts.
Step 3
In a bowl, marinate the chicken pieces with 1 tablespoon low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, and 1 teaspoon sesame oil. Mix well and let sit for 10-15 minutes.
Step 4
If using dried shiitake mushrooms, soak them in hot water for about 10 minutes, then drain and slice. Reserve the soaking liquid to add extra flavor to the rice, if desired.
Step 5
Optional: Lightly grease the bottom of the claypot (or heavy-bottomed pot) with 1 teaspoon of vegetable oil to prevent sticking.
Step 6
Drain the rice and add it to the pot. Pour in the chicken stock (and optional mushroom soaking liquid, if using), ensuring a ratio of 1 cup rice to 1.5 cups liquid.
Step 7
Turn the heat to medium and bring the rice mixture to a simmer. Once simmering, gently spread the marinated chicken and mushrooms on top of the rice. Do not stir.
Step 8
Cover with a lid and reduce the heat to low. Let the rice cook for about 20 minutes undisturbed, or until the liquid is fully absorbed.
Step 9
After 20 minutes, check to ensure the bottom rice layer is slightly crisp (important for authentic claypot rice flavor). If you'd like it crispier, increase the heat to medium for another 2-3 minutes while monitoring carefully.
Step 10
Turn off the heat and let the rice sit covered for 5 minutes. Garnish with the green part of the scallions before serving.
Step 11
Serve hot and enjoy a flavorful, low-fat version of this traditional claypot rice!
Nutrition Facts
| Serving size | (940.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 841.2 |
| Total Fat 39.5g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 214mg | 0% |
| Sodium 4000.3mg | 0% |
| Total Carbohydrate 61.8g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 2.6g | |
| Protein 62.4g | 0% |
| Vitamin D 67.2IU | 0% |
| Calcium 102.1mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1024.2mg | 0% |
Source of Calories