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Chicken and Mushroom Clay Pot Rice

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A comforting one-pot dish featuring tender marinated chicken, earthy mushrooms, and fragrant rice cooked together for deep, savory flavor. Traditionally made in a clay pot, it develops a lightly crispy base and rich aroma.

Ingredients

  • 1 lb chicken thighs or breast, cut into pieces
  • 1 1/2 cups jasmine rice
  • 2 cups water or chicken broth
  • 1 cup mushrooms (shiitake or button), sliced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp green onions, chopped
  • 1 tbsp oil

Instructions

  1. Rinse rice under cold water until clear, then soak for 20–30 minutes and drain.
  2. In a bowl, marinate chicken with soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, garlic, ginger, salt, and pepper for at least 20 minutes.
  3. Heat oil in a clay pot over medium heat and sauté mushrooms until slightly softened.
  4. Add soaked rice and pour in water or broth. Stir gently.
  5. Arrange marinated chicken on top of the rice.
  6. Cover and cook over medium heat until simmering, then reduce to low and cook for 15–20 minutes until rice is tender and chicken is cooked.
  7. Turn off heat and let sit covered for 5 minutes.
  8. Garnish with green onions, mix gently, and serve.

Notes

  • Add Chinese sausage for extra depth of flavor.
  • Use a heavy pot or rice cooker if a clay pot is unavailable.
  • Include vegetables like bok choy or spinach for added nutrition.
  • Drizzle chili oil for a spicy variation.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat with a splash of water to keep rice moist.

Nutrition

Find it online: https://thefamilycooking.com/chicken-and-mushroom-clay-pot-rice/