Chicken and Mushroom Clay Pot Rice
User Reviews
4.9
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Prep Time
2 hrs 45 mins
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Cook Time
25 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
Description
The dish begins by soaking a variety of dried mushrooms and lily flowers until soft, then trimming and cutting them into manageable pieces. These are mixed with chicken thigh pieces and a marinade of cornstarch, light and dark soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, salt, and white pepper, allowing the flavors to meld for at least 30 minutes.
Separately, jasmine rice is cooked with chicken stock, oil, ginger slices, and scallion components, providing a savory and aromatic base. The marinated chicken and mushroom mixture is combined with the rice to cook together, enhancing the rice with rich umami from the mushroom and soy seasonings.
The final dish showcases tender chicken pieces paired with earthy mushrooms and a fragrant ginger and scallion-infused rice. Traditionally, it would be cooked in a clay pot to create a slightly crispy crust at the bottom, adding texture contrast.
Marinating the chicken and mushrooms ahead improves flavor absorption. The soaking procedure for dried ingredients is essential to achieve the desired texture and taste.
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 mushroom
- 8 ounces chicken thigh or 6 chicken drumettes and wingettes/flats, boneless, skinless
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce light
- 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 chicken stock or water, low sodium
- 1/4 teaspoon salt
- 1 tablespoon neutral cooking oil generic cooking 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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