Claypot Chicken Rice
This claypot chicken rice is made with tender, juicy chicken cooked with the fluffy grains of rice cooked in a savory broth with vegetables.
Servings: 4 servings
Calories: 358kcal
Equipment
- 1 claypot
Ingredients
- ½ pound boneless skinless chicken thighs cut in 1" pieces
- 6 ounces Chinese sausage sliced
- 1 teaspoon grated ginger (substitute ginger paste)
- 3 ounces dried shiitake mushrooms
- 1 cup jasmine rice
- 1 tablespoon cooking oil
- 1 cup chicken stock
- 1 bunch bunch green onions whites and greens separated
Marinade:
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon sugar
- ¼ teaspoon white pepper
Instructions
- Place the mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes.
- Squeeze out excess water and slice (removing stems). Reserve the soaking liquid.
- Combine all the marinade ingredients in a bowl and mix well.
- Add the chicken and sliced mushrooms to the marinade and mix to fully coat. Let marinade for 30-60 minutes.
- Combine the chicken stock, oil, ginger in a clay pot or Dutch oven and bring to a boil.
- Add the rice and boil for 1 minute.
- Pour the chicken mixture, Chinese sausage and chopped white parts of the green onions on top and smooth to make an even layer.
- Drizzle with 2 tablespoons of the reserved mushroom liquid.
- Turn heat to low, cover and cook for 25-30 minutes, until rice is tender and chicken is cooked through.
- **if rice is still not cooked, drizzle more mushroom cooking liquid (or chicken stock) or top and cook, covered, another 2-3 minutes until tender.
- Remove from heat and serve garnished with green parts of the green onions.
Notes
- If you don't have a claypot, you can use a cast iron skillet (high sided) or a Dutch oven.
- Any long grain white rice can be used as a substitute for jasmine rice.
- If the rice is not fully cooked at the end of the 25-30 minutes, continue adding either the mushroom liquid or chicken stock 2-3 tablespoons at a time and cook another 2-3 minutes (covered) until tender.
- Add additional vegetables such as peas, carrots, bok choy, zucchini, or any vegetable you like (keep it to about 1 cup of vegetables).
- You can use chicken breast, but I find it tends to dry out more.
- You can substitute pork shoulder chunks for the chicken thighs.
- Some of the rice will be crisped and stuck to the bottom, scrape these bites off and mix them with the rice to serve (it's the best part!).
- For some spice, top with a drizzle of chili crisp or sriracha.
Nutrition
Serving: 1cup | Calories: 358kcal | Carbohydrates: 57g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 325mg | Potassium: 582mg | Fiber: 3g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg