Chinese Chicken and Mushroom Clay Pot Rice
This Chinese chicken and mushroom clay pot rice is rich, savory, and deeply comforting. Tender marinated chicken cooks over fragrant jasmine rice with shiitake mushrooms, wood ear mushrooms, ginger, and scallions for a classic one-pot meal with plenty of flavor.
Servings2 Portions
Prep Time165 Mins
Cook Time25 Mins
Difficulty
Intermediate
Ingredients
2
- boneless skinless chicken thighs8 oz
- jasmine rice1 cup
- dried shiitake mushrooms6
- dried lily flowers0.3 cup
- dried wood ear mushrooms0.1 cup
- fresh ginger1 slice
- scallion1
- low-sodium chicken stock1 cup
- cornstarch1 tbsp
- light soy sauce1 tbsp
- oyster sauce2 tsp
- dark soy sauce1 tsp
- Shaoxing wine1 tsp
- sugar0.5 tsp
- sesame oil0.5 tsp
- salt0.3 tsp
- white pepper0.1 tsp
- oil1 tbsp
Step-by-Step Instructions
01
Place the dried shiitake mushrooms, dried lily flowers, and dried wood ear mushrooms in separate bowls. Cover each with boiling water and soak for about 2 hours, or until fully softened.
02
Drain the soaked ingredients. Squeeze excess water from the shiitake mushrooms, remove any tough stems, and halve them. Trim the tough ends from the lily flowers and cut them in half crosswise. Rinse the wood ear mushrooms well to remove any grit, trim any firm pieces, and cut larger pieces in half.
03
In a medium bowl, combine the chicken, rehydrated mushrooms, lily flowers, and wood ear mushrooms. Add the cornstarch, light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, sesame oil, salt, and white pepper. Toss well and marinate for at least 30 minutes, or refrigerate for up to 1 day.
04
Add the jasmine rice to a clay pot and cover with water by about 2 inches. Soak for 25 minutes, then carefully pour off the water. Add the chicken stock, salt, and oil, and stir to distribute the rice evenly.
