Chicken Mushroom Clay Pot Rice (Hot Pot Rice) Traditional Chinese Cooking

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms provide a similar texture and flavor.

chicken thigh

🥗Healthier: tofu

💰Cheaper: chicken breast

Tofu is a great plant-based protein option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining similar flavor.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce offers a sweet and savory profile.

Put half a cup of water in the clay pot and set the heat to low to medium to bring the water to a boil.

In a bowl, combine 1/4 cup of glutinous rice and 1/4 cup of long grain rice; wash the rice three or four times until the water runs clear.

Add half a cup of the washed rice to the boiling water in the clay pot and cover with the lid.

In a separate bowl, add 1 pound of sliced chicken, 1 teaspoon of salt, 1 teaspoon of chicken base, 1 teaspoon of sugar, and 1 teaspoon of cornstarch; mix well.

Add 1/2 teaspoon of sesame oil to the chicken mixture and stir with chopsticks or a fork.

Add 4 ounces of wood mushrooms to the chicken and mix.

Let the rice cook for about 15 minutes, then use chopsticks to make holes in the rice for steaming.

Spread the chicken mixture evenly over the rice, adding about 1 tablespoon of cooking oil on top.

Cover the pot and let it cook for another 5 minutes.

After 5 minutes, check the chicken to ensure it is fully cooked, then add 1 tablespoon of dark sweet soy sauce over the top.

Turn off the stove and add a handful of green onions on top, then cover the pot for a couple of minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens