Claypot chicken and mushroom rice

75 mins Cook 8k Views
Clay pot chicken rice with mushroom in clay ceramic bowl on rustic wood table background

More Chinese home cooked comfort food. Chicken and Mushroom Clay Pot Rice is about as close to Chinese comfort food as you can get. It has an earthy wholesome flavour as a result of the mushroom base and the way in which it is cooked which when combined with succulent chicken adds a different kind of meaty texture for a taste sensation.

CategoryCuisineDifficultyIntermediateAllergens

Yields1 ServingUnitsDefault
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

INGREDIENTS
 2 cups long grain white rice (like jasmine or Hom Mali)
 6 dried shitake mushrooms
 2 tbsp dried lily flowers (optional)
 2 dried wood ear mushrooms
 250 g boneless chicken (thighs are preferable)
 1 tbsp cornstarch
 1 tbsp light soy sauce
 1 tsp dark soy sauce
 2 tsp oyster sauce
 1 tsp Shaoxing wine
 1 small finger fresh ginger - julienned
 2 sticks spring onion - roughly chopped
 ½ tsp sugar
 pinches salt and pepper

HOW TO MAKE
1

Add the dried mushrooms, lily flowers, and wood ears to 3 separate bowls. Cover with boiling water and leave for 2 hours.

2

Squeeze excess water out of the mushrooms and cut the lily flowers in half. Clean the wood ear mushrooms.

3

Add the mushrooms and lily flowers to a mixing bowl. Then add the chicken, cornstarch, soy sauces, oyster sauce, wine, oil, salt and pepper.

4

Leave to stand for at least 30 minutes. Longer is best.

5

Add rice, chicken and marinade mixture to the inner bowl of your rice cooker then fill with water or chicken stock to the 2 mark on WHITE RICE level line.

6

Add the ginger and spring onion to the top. Close the lid, press the WHITE RICE function (or preferably CLAY POT function if you have it / set for 1 hour).

7

Press START and cook. When the cycle is finished stir then leave to rest for 10 minutes on KEEP WARM with the lid closed.

8

Serve and garnish with spring onions - chopped.

Ingredients

INGREDIENTS
 2 cups long grain white rice (like jasmine or Hom Mali)
 6 dried shitake mushrooms
 2 tbsp dried lily flowers (optional)
 2 dried wood ear mushrooms
 250 g boneless chicken (thighs are preferable)
 1 tbsp cornstarch
 1 tbsp light soy sauce
 1 tsp dark soy sauce
 2 tsp oyster sauce
 1 tsp Shaoxing wine
 1 small finger fresh ginger - julienned
 2 sticks spring onion - roughly chopped
 ½ tsp sugar
 pinches salt and pepper
Claypot chicken and mushroom rice
IngredientsDirections

Add some bok choi if you want more vegetables. You can add some Chinese
sausage if you want more meat. If you don’t have a CLAYPOT function on
your rice cooker you could try the CRUST / TAHDIG function but it may require
experimentation with timing.

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