Vietnamese Chicken Claypot Rice

Instructions

1. Marinate the chicken
   In a bowl, combine chicken pieces with 2 tablespoons fish sauce, brown sugar, and black pepper. Mix well and let marinate for at least 15 minutes while preparing other ingredients.
2. Prepare the claypot
   If using a traditional clay pot, soak it in water for 15 minutes before cooking to prevent cracking. If using a Dutch oven or heavy pot, no soaking is needed. Coat the inside of the pot with 1 tablespoon vegetable oil.
3. Cook the aromatics
   Heat the remaining oil in the pot over medium heat. Add garlic, ginger, and onion, and sauté until fragrant and onions are translucent, about 2-3 minutes.
4. Add rice and liquids
   Add the rinsed rice to the pot and stir to coat with the aromatics. Pour in the chicken broth, remaining fish sauce, oyster sauce, and dark soy sauce. Stir gently to combine.
5. Layer the protein
   Arrange the marinated chicken pieces and sliced Chinese sausage on top of the rice. Do not stir them in - they should sit on top of the rice.
6. Cook the claypot rice
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 25-30 minutes, or until the rice is cooked and the liquid is absorbed. Do not open the lid during this time.
7. Create the crispy rice crust
   Once the rice is cooked, increase heat to medium-low and cook for an additional 5 minutes to create a crispy rice crust at the bottom (called "cơm cháy"). You should hear a slight crackling sound.
8. Serve and garnish
   Turn off the heat and let the claypot rest for 5 minutes. Before serving, gently fold the chicken and sausage into the rice. Garnish with sliced green onions and chopped cilantro. Serve directly from the pot.