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Claypot Chicken Rice (Sans Claypot)

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 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