Chicken and Mushroom Clay Pot Rice
User Reviews
4.9
114 reviews
Excellent
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Prep Time
2 hrs 45 mins
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Cook Time
45 mins
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Total Time
3 hrs 10 mins
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Servings
2 servings
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Calories
595 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken and Mushroom Clay Pot Rice
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A Chinese home-cooked comfort food recipe with mushrooms, wood ears, lily flowers, and the silkiest chicken!
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Ingredients
For the chicken and mushroom mixture:
- 6 dried shiitake mushrooms (small to medium size)
- 1/3 cup dried lily flowers
- 1/8 cup dried wood ear mushrooms
- 8 ounces boneless skinless chicken thighs (or 6 chicken drumettes and wingettes/flats)
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon white pepper
For the rice:
- 1 cup jasmine rice
- 1 cup low sodium chicken stock (or water)
- 1/4 teaspoon salt
- 1 tablespoon oil
- 1 lice ginger (finely julienned)
- 1 scallion (finely chopped; green parts and white parts separated)
Instructions
- Add the dried mushrooms, dried lily flowers, and dried wood ears to 3 separate bowls. (To measure the wood ears, fill a quarter cup measure halfway or measure by weight using the metric toggle below the ingredients list in the recipe card.) Cover with boiling water, and soak for 2 hours, or until rehydrated.
- Squeeze excess water out of the soaked shiitake mushrooms, trim away any tough stems, and cut them in half. Trim the tough ends off the soaked lily flowers, and cut them in half crosswise. Rinse the wood ears well of any dirt or grit, and trim away any tough parts. If they’re very large (larger than say, a half dollar coin or 3cm across), cut in half.
- Add the rehydrated mushrooms, lily flowers, and wood ears to a medium mixing bowl, along with the chicken, cornstarch, light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, sesame oil, salt, and white pepper. Toss all the ingredients to combine, and set aside to marinate for at least 30 minutes (can do this up to 1 day in advance).
- Add the rice to the clay pot, and cover with 2 inches of water. Soak for 25 minutes, then pour off all the water (as best you can; leaving a little bit behind isn’t a big deal), and then add the 1 cup chicken stock (or water), salt, and oil. Mix well.
- Even out the layer of rice. Stir the chicken and mushroom mixture until the chicken has absorbed all of the liquid in the marinade, and distribute the mixture evenly on top of the rice.
- Sprinkle the julienned ginger and the white parts of the chopped scallion over the top, and cover the pot. Place over medium-high heat for about 3 minutes, until the liquid in the pot is simmering. Then turn down the heat to the lowest setting. Cook for about 25 minutes (or 30 minutes for bone-in chicken), until the chicken and the rice are cooked through. Garnish with the green parts of the scallions and serve!
Nutrition Information
Show Details
Calories
595kcal
(30%)
Carbohydrates
84g
(28%)
Protein
31g
(62%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
108mg
(36%)
Sodium
927mg
(39%)
Potassium
579mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
87IU
(2%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 84g | 28% |
| Protein | 31g | 62% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 927mg | 39% |
| Potassium | 579mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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