Chestnut and Pork Rib Clay Pot Rice

Chinese Chestnut and Pork Rib Clay Pot Rice 

Introduction

Chinese Chestnut and Pork Rib Clay Pot Rice is a comforting and aromatic one-pot meal that combines tender pork ribs, sweet chestnuts, and fragrant rice. The rich flavors of soy sauce, ginger, and garlic slowly infuse into the rice as it cooks, creating a satisfying dish perfect for autumn and winter. Each bite has the savory depth of the ribs and the natural sweetness of the chestnuts — a true taste of traditional Chinese home cooking.

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Ingredients

• Short-grain rice – 2 cups

• Pork ribs – 500 g, cut into small pieces

• Chestnuts – 200 g (peeled and cooked)

• Ginger – 3 slices

• Garlic – 3 cloves, minced

• Light soy sauce – 2 tablespoons

• Dark soy sauce – 1 tablespoon

• Oyster sauce – 1 tablespoon

• Shaoxing wine (Chinese cooking wine) – 1 tablespoon

• Sugar – 1 teaspoon

• Salt – ½ teaspoon

• White pepper – a pinch

• Green onions – 2, chopped (for garnish)

• Vegetable oil – 2 tablespoons

• Water or chicken broth – as needed

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Preparation Steps

Step 1: Marinate the ribs

1. Wash the pork ribs and blanch them briefly in boiling water for about 2 minutes to remove impurities.

2. Rinse under cold water and drain well.

3. In a large bowl, mix the ribs with light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, salt, white pepper, ginger, and garlic.

4. Marinate for at least 30 minutes (or 1 hour for deeper flavor).

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Step 2: Prepare the rice

1. Rinse the rice until the water runs clear to remove excess starch.

2. Soak the rice in clean water for 30 minutes, then drain.

3. This helps the rice cook evenly and absorb flavors better.

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Step 3: Stir-fry the ribs and chestnuts

1. Heat 2 tablespoons of oil in a wok or large pan over medium heat.

2. Add the marinated ribs and stir-fry until they are lightly browned on all sides.

3. Add the chestnuts and toss for another 2 minutes to release their nutty aroma.

4. Remove from heat and set aside.

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Step 4: Cook the rice

1. In a clay pot or rice cooker, add the drained rice.

2. Pour in enough water or chicken broth to cover the rice by about 1 cm (roughly a 1:1.2 rice-to-water ratio).

3. Place the stir-fried ribs and chestnuts evenly on top of the rice.

4. Cover with a lid and cook on low to medium heat for about 25–30 minutes, or until the rice is tender and the ribs are cooked through.

If using a rice cooker: simply press the “Cook” button after layering the ingredients.

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Step 5: Rest and mix

1. When the rice is done, let it rest for 10 minutes with the lid on — this helps the flavors meld.

2. Use chopsticks or a wooden spoon to gently mix the ribs, chestnuts, and rice together.

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Step 6: Serve

Sprinkle chopped green onions on top and serve hot.
Each spoonful is full of tender ribs, buttery chestnuts, and perfectly seasoned rice — the ideal comfort meal for cold days.

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Tips

• Freshly peeled chestnuts give the best flavor, but vacuum-packed cooked chestnuts also work well.

• Adjust soy sauce to your taste — more dark soy for color, more light soy for saltiness.

• You can add mushrooms, carrots, or Chinese sausage for extra flavor.

• For a traditional “clay pot” taste, cook the rice over low heat until a crispy golden crust  forms at the bottom — a favorite part for many!