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Clay Pot Chicken Rice
Ingredients
- 1 cup (230 grams) raw white rice
- 350 milliliters water (about 1 and 1/2 cup)
- 2 teaspoons vegetable oil
- 15 (20 grams / 0.5 ounces) dried shiitake mushrooms (or 2 cups fresh shiitake mushrooms)
- 2 (500 grams / 1 pound) bone-in chicken leg-and-thigh portions , chopped or 4 boneless chicken thighs
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or Japanese sake)
- 1 teaspoon ginger , minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 3 cloves garlic , crushed
- 4 tablespoons oyster sauce
- 2 teaspoons sugar
- 2 cups Chinese broccoli, baby bok choy or chopped broccoli
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Directions
- Rinse rice a few times and drain. Add water and mix. Let the rice soak for 30 minutes.
- Rinse shiitake mushrooms. Place dried shiitake mushrooms in a medium sized bowl and add warm water to cover. Mix a few times so that the mushrooms are coated with water. Set aside and allow to rehydrate for about 20 minutes. (Slice fresh mushroom if you use it instead.)
- Combine chicken, light soy sauce, Shaoxing wine, ginger, sugar, and salt in a large bowl. Mix well. Blend in cornstarch and mix well by hand until chicken is evenly coated. Marinate at room temperature.
- When the shiitake mushrooms turn soft, carefully rinse mushrooms to remove any dirt. Drain and set aside.
- Drain rice and add into a medium sized dutch oven (or clay pot). Add 350 milliliters water. Add Heat over medium high heat. Add 1 teaspoon oil and mix well. Bring to a boil while stirring regularly, just like cooking risotto. Turn to medium heat. Continue to cook and stir, until the water is almost absorbed by the rice, about 5 minutes. Cover and simmer over lowest heat for 10 minutes.
- While simmering the rice, cook the chicken and mushrooms. Add the remaining 1 teaspoon of oil into a nonstick skillet over medium high heat until warm. Add chicken and let it cook for 1 minute without stirring. Place the chicken so that you cook the skin side first, until golden brown. Flip and cook the other side until golden brown, and the chicken is half cooked through. Turn to lowest heat. Transfer the chicken to a plate.
- Use a spoon to transfer the extra oil to a small bowl, until just a thin layer of oil remains in the skillet. If you use skinless chicken, skip this step.
- Turn back to medium high heat and add shiitake mushrooms. Stir and cook for 2 minutes. Transfer to a plate and set aside.
- When the rice is ready (the water should be fully absorbed by now), arrange chicken, mushrooms, and Chinese broccoli on top of the rice. Cover and continue to simmer for 18-20 minutes (the longer you simmer, the more crispy the rice on the bottom will be). Be careful - you should move as quickly as you can, so the temperature of the rice won’t drop too much.
- While the rice is cooking, mix the oyster sauce with the sugar and garlic in a small bowl.
- When the rice is done, remove from heat and uncover. Drizzle oyster sauce on top immediately, while the rice is hot, and mix everything well with a spatula. I suggest you scrape the rice from the bottom while the pot is still warm. Otherwise, it will be a bit difficult to scoop out. Serve hot.
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