Loaf and PsalmA journal from an improving homemaker

Chinese · All year

Chicken and Mushroom Clay Pot Rice

Rice cooked in a heavy pot with marinated chicken and soaked shiitake on top. A spoon of avocado oil and soy at the end for a little crust, not a ladle of oil. No Chinese sausage in this pot.

45 minutes · Serves 6 · One pot

Clay pot rice with chicken and shiitake, a little crust at the edge

“Go, eat your bread with pleasure, and drink your wine with a cheerful heart.”

Ecclesiastes 9:7

Ingredients

  • 4 dried shiitake mushrooms
  • 1 lb boneless chicken thighs, cut into bite-size pieces
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp ginger, grated
  • 2 cups jasmine rice, rinsed until the water runs almost clear
  • 2 ¼ cups water, including the mushroom soaking liquid
  • 2 tsp avocado oil
  • 1 tbsp soy sauce, for the finish
  • 2 scallions, sliced

Method

Making Chicken and Mushroom Clay Pot Rice: Soak the shiitake in hot water 20 minutes. Squeeze them, slice them, and save the soaking liquid, stopping…
Soak the shiitake in hot water 20 minutes. Squeeze them, slice them, and save the soaking liquid, stopping…
Making Chicken and Mushroom Clay Pot Rice: Bring it to a boil, uncovered, over medium heat. Cover, turn the heat to low, and cook 18 minutes. Turn…
Bring it to a boil, uncovered, over medium heat. Cover, turn the heat to low, and cook 18 minutes. Turn…
  1. 1

    Soak the shiitake in hot water 20 minutes. Squeeze them, slice them, and save the soaking liquid, stopping before the grit. Toss the chicken with the first soy sauce, the cornstarch, and the ginger.

  2. 2

    Put the rinsed rice in a clay pot, a Dutch oven, or another heavy pot with a tight lid. Add water and enough mushroom liquid to make 2 and 1/4 cups total. The chicken and mushrooms will add more moisture, which is why this is a little less water than a plain pot of rice. Spread the rice flat. Lay the chicken and mushrooms on top. Do not stir them in.

  3. 3

    Bring it to a boil, uncovered, over medium heat. Cover, turn the heat to low, and cook 18 minutes. Turn the heat off and rest, covered, 10 minutes. The thickest piece of chicken should read 165°F. If it does not, cover and cook 5 minutes more on low.

  4. 4

    Stir the avocado oil with the remaining soy sauce. Drizzle it around the inside edge of the pot, set the pot back on low heat for 2 minutes, uncovered, until you hear a faint crackle, then turn it off. That is the crust. A ladle of oil would make a fried crust. This is a line of one. Scallions. Scoop to the bottom so each bowl gets some of the crust.

From the kitchen

  • A few slices of Chinese sausage are the older pot. They are mostly fat and sugar. This one leaves them out on purpose. The chicken and the mushrooms are the dish.
  • If the rice is wet at the rest, uncover and cook on low a few minutes. If it is dry and the chicken is already at 165°F, sprinkle on 2 tablespoons of hot water, cover, and rest 5 minutes more.

My note

Kept on this device, beside the recipe, for the next time you cook it.

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