Claypot Chicken Rice – a delicious recipe with Soy Sauce, Oyster Sauce, Soy Sauce, Chinese Cooking Wine, Sesame Oil, Pepper. Easy to follow and perfect for any occasion.
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In a bowl, add light soy sauce, oyster sauce, dark soy sauce, cooking wine, sesame oil, pepper, ginger, and sugar.
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Mix with a spoon.
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Then add the chicken and mushrooms.
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Mix and make sure chicken and mushrooms are covered with the marinade.
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Cover and refrigerate for 20 minutes.
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Claypot method: Add the rice and broth to the claypot.
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Then stick your index finger in the pot.
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Note where the rice is on your finger.
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Double that distance on your finger.
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Now, put your finger in the pot and measure from the top of the rice; the broth and water should come up to twice the height you previously measured when you were measuring the height of the rice in your pot.
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Since you already have broth in the pot, just add water until that distance is reached on your finger.
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You might not use all of the water.
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Turn heat to high.
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Once the water and broth start boiling, reduce heat to medium-low and cook for 15 minutes.
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Then add the chicken and mushrooms and mix with the rice.
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I usually mix it a bit to make sure everything is cooked evenly and the sauce gets mixed in, so every bite has the taste of the marinade.
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Cook for 20 more minutes or until chicken is cooked, checking the pot every 5 minutes and mixing everything.
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If rice seems a bit dry, add a bit more water, a tablespoon at a time
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After chicken is almost done, stop mixing the contents of the pot.
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That way you get crispy rice on the bottom and edges.
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This is the best part!
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Once chicken has finished cooking, turn heat off and open lid.
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Then add the green onions on top.
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Rice cooker method: Add the rice and broth.
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Do the same finger measurement technique mentioned above, and add water.
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Again, you might not use all the water.
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Press the cook button and wait 15 minutes.
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Then add the chicken and mushrooms and mix in with the rice.
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Cook for 15 more minutes.
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If the rice cooker finishes cooking before then, just turn it on again.
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(Mine actually wont turn on since it knows the rice is done, so I tape the button down!)
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Check the pot every 5 minutes and mix.
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After chicken is almost done, leave the cover off the rice cooker.
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This dries up the rice since it will be a bit moist due to the steam.
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You might notice rice crusting on the bottom or sides of the cooker.
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This is good!
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Once chicken has finished cooking, turn the rice cooker off and leave the lid off.
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Add the green onions on top and serve.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: ["1 Tablespoon Light Soy Sauce", "1/2 Tablespoons Oyster Sauce", "1 Tablespoon Dark Soy Sauce", "1 Tablespoon Chinese Cooking Wine", "1 Tablespoon Sesame Oil", "1/4 teaspoons Pepper", "1 Tablespoon Ginger, Thinly Sliced", "1/2 teaspoons Sugar", "1 whole Chicken Breast, Cut Into 1"" Cubes", "5 pieces Shitake Mushrooms", "2 cups Jasmine Rice, Washed And Rinsed", "1- 1/2 cup Organic Chicken Broth", "1- 1/2 cup Water Or As Needed", "2 stalks Green Onions, For Garnish"].
Yes, Claypot Chicken Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.