Claypot Chicken Rice (Sans Claypot)

Claypot Chicken Rice (Sans Claypot)

I used to love eating this stuff at the food court when I was busy being a teenager hanging out at the mall. Yes, I went through that phase too. It has such a smoky, earthy flavor which comes from being cooked in a claypot over a charcoal fire. Now you might be wondering what’s the deal with the title, especially the sans claypot part. Well it kinda sucks, but I’m just trying to make do with what I have. It almost tastes the same. If you have a claypot, good for you. If not, be like me and do it in a rice cooker. If you don’t have a rice cooker, do it over the stove!

Claypot Chicken Rice (Sans Claypot)

Anyway, I may have found a decent place to buy claypots, I just haven’t gotten around to doing it yet. Back to the recipe, I used dry shiitake mushrooms but you can use fresh ones as well. Another alternative would be to use portobello or oyster mushrooms. Mushrooms. Yum. Regardless of what mushrooms you use, the flavor by itself is enough to make you think of the good old mall days. Okay, that’s just me. Maybe you have a memory of your own. If not, create one!

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Claypot Chicken Rice (Sans Claypot)

  • Author: The Cooking Jar
  • Yield: 2


  • 1 chicken breast, cut into 1/2 inch cubes
  • 1/2 cup dried shiitake mushrooms
  • 1 1/2 cups long grain rice
  • 2 cups cold water and 2 tablespoons water from soaked mushrooms
  • 2 tablespoons garlic, minced
  • 1/2 teaspoon ginger, minced
  • 2 stalks leafy greens (bok choy, kai lan), chopped and ends trimmed
  • 2 tablespoons vegetable oil

Chicken marinade:

  • 1/2 teaspoon thick soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ginger, chopped
  • Salt and pepper to taste

Drizzling sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon thick soy sauce
  • 2 teaspoons thin soy sauce
  • 2 teaspoons sesame oil


  1. Marinate the chicken for one hour
  2. Soak the dried mushrooms in warm water for 10 minutes to re-hydrate them
  3. Over medium high heat, saute garlic and ginger in vegetable oil until fragrant
  4. Add marinated chicken and cook for 10 minutes
  5. Add mushrooms and stir for 1 minute
  6. Rinse the rice with water until water runs clear
  7. Add cold water and mushroom water to rice and place chicken and mushrooms ontop of rice
  8. Cover and cook normally
  9. Mix together drizzling sauce and pour over rice and chicken
  10. Layer greens over rice and chicken and cover, letting them steam with the residual heat for 10 minutes
  11. Dish and serve hot

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