CHICKEN AND MUSHROOM CLAY POT RICE
Chicken and Mushroom Clay Pot Rice is an ideal Chinese recipe for a warm and fuzzy feeling. Traditionally, Chinese black mushrooms, wood ear mushrooms, and lily flowers are used in this dish to give it a rich and earthy flavor. If you’ve ever had silky chicken, you’ll love this dish.
Everybody fights like a Thanksgiving turkey over the crispy rice crust at the bottom of the pot, which is the most delicious component of this recipe. It’s time to pull your clay pot out, run to the Asian store, or have Amazon deliver one right to your house!
- 8 soaked, dried and small sized shiitake mushrooms
- 6 chicken drumettes and wingettes
- a soaked small handful of dried lily flowers
- 1/4 cup of soaked dried wood ears
- 1 1/2 tablespoons of cornstarch
- 1 tablespoon of light soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons of dark soy sauce
- 1 teaspoon of Shaoxing wine
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 teaspoon of sesame oil
- 1/8 teaspoon of white pepper
- 1 cup of rinsed and drained jasmine rice
- 1 cup chicken stock
- 1 tablespoon oil
- 1 slice of finely julienned ginger
- 1 scallion, chopped
- 1/4 teaspoon salt
- Using your hands, combine the remaining ingredients for the topping before adding the soaked lily blossoms, wood ear, black mushrooms, and the chicken. Set aside.
- Add the rice, chicken stock, salt, and oil to a clay pot, and bring to a boil. In a large bowl, combine the rice, chicken breast marinated in soy sauce, and mushrooms. Toss everything together and evenly distribute the marinated mushrooms and chicken on top of the rice.
- Cover the saucepan with a lid and add the julienned ginger and half of the chopped scallion. Cook for about 5 minutes at a medium-high temperature before lowering the heat. For 25 minutes, cook. In order to serve this dish, simply add the remaining scallions.