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.
AuthorHungry PandaCategoryMeatDifficultyIntermediateAdd the dried mushrooms, lily flowers, and wood ears to 3 separate bowls. Cover with boiling water and leave for 2 hours.
Squeeze excess water out of the mushrooms and cut the lily flowers in half. Clean the wood ear mushrooms.
Add the mushrooms and lily flowers to a mixing bowl. Then add the chicken, cornstarch, soy sauces, oyster sauce, wine, oil, salt and pepper.
Leave to stand for at least 30 minutes. Longer is best.
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.
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).
Press START and cook. When the cycle is finished stir then leave to rest for 10 minutes on KEEP WARM with the lid closed.
Serve and garnish with spring onions - chopped.
Ingredients
Directions
Add the dried mushrooms, lily flowers, and wood ears to 3 separate bowls. Cover with boiling water and leave for 2 hours.
Squeeze excess water out of the mushrooms and cut the lily flowers in half. Clean the wood ear mushrooms.
Add the mushrooms and lily flowers to a mixing bowl. Then add the chicken, cornstarch, soy sauces, oyster sauce, wine, oil, salt and pepper.
Leave to stand for at least 30 minutes. Longer is best.
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.
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).
Press START and cook. When the cycle is finished stir then leave to rest for 10 minutes on KEEP WARM with the lid closed.
Serve and garnish with spring onions - chopped.
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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