Low Sodium Traditional Claypot Rice

Savor the comforting flavors of Low Sodium Traditional Claypot Rice, a healthy twist on the classic one-pot Asian dish. This recipe combines jasmine rice, tender boneless chicken thighs, and earthy shiitake mushrooms, all infused with the umami depth of low sodium soy sauce and aromatic sesame oil. Simmered to perfection in a claypot, the rice absorbs every bit of the savory goodness, creating a lightly crisp layer at the bottom for a signature touch. With julienned ginger, minced garlic, and fresh scallions adding layers of flavor, this recipe is both wholesome and heart-friendly, minimizing sodium without compromising taste. Ideal for cozy dinners, it’s a simple yet elegant dish served straight from the claypot for an authentic, rustic experience.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Jasmine rice
• 200 grams Boneless chicken thighs
• 4 pieces Shiitake mushrooms
• 2 tablespoons Low sodium soy sauce
• 1 teaspoon Dark soy sauce (low sodium if available)
• 1 teaspoon Sesame oil
• 1 teaspoon Fresh ginger, julienned
• 2 cloves Garlic, minced
• 2 stalks Scallions, sliced
• 1.25 cups Water
• 0.25 teaspoon Salt
• 0.25 teaspoon White pepper powder
• 1 tablespoon Vegetable oil

Directions

Step 1

Rinse the jasmine rice thoroughly until the water runs clear. Soak the rice in fresh water for 15 minutes, then drain.

Step 2

Slice the chicken thighs into bite-sized pieces and place them in a bowl. Add 1 tablespoon of low sodium soy sauce, sesame oil, a pinch of salt, and white pepper. Mix well and let it marinate for 10 minutes.

Step 3

Soak the shiitake mushrooms in hot water for 10 minutes to rehydrate. Once softened, slice them thinly and set aside.

Step 4

In a claypot (or a heavy-bottomed pot), heat the vegetable oil over medium heat. Add the minced garlic and ginger, stir-fry until aromatic.

Step 5

Add the marinated chicken and cook for 2–3 minutes until the chicken starts to brown but is not fully cooked.

Step 6

Stir in the sliced shiitake mushrooms and mix everything together.

Step 7

Spread the drained rice evenly over the chicken and mushrooms in the claypot. Add 1.25 cups of water and drizzle the remaining 1 tablespoon of low sodium soy sauce and dark soy sauce on top.

Step 8

Cover the claypot with a lid and bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20 minutes.

Step 9

After 20 minutes, remove the lid and gently fluff the rice with a fork. Add the sliced scallions on top.

Step 10

Cover again and let the rice steam on low heat for another 5 minutes.

Step 11

Turn off the heat and let the claypot rest (covered) for 5 minutes before serving. This helps the flavors meld together.

Step 12

Serve hot directly from the claypot, garnished with additional scallions if desired.

Nutrition Facts

Serving size	(865.6g)

Amount per serving	% Daily Value*
Calories	926.3

Total Fat 48.3g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 14.3g
Cholesterol 173.3mg	0%
Sodium 2062.8mg	0%
Total Carbohydrate 75.5g	0%
Dietary Fiber 3.7g	0%
Total Sugars 2.5g
Protein 51.8g	0%

Vitamin D 10.8IU	0%
Calcium 122.2mg	0%
Iron 3.7mg	0%
Potassium 915.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 22.0%

Carbs: 32.0%