Clay Pot Chicken Rice

Name: Clay Pot Chicken Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 200 g chicken breast (cut into strips); 50 g shredded wood ear mushroom; 50 g shredded shiitake mushroom; 60 g enoki mushroom; 30 g shredded onion; 10 g minced garlic; 2 cup rice (washed and drained); 2 cup broth; red chili, to taste; shredded ginger, to taste; cilantro, to taste; 1 tbsp soy sauce; 1 tsp sugar; 1/2 tsp ground black pepper; 1/4 cup water; 2 tbsp cornstarch; 3 tbsp salad oil (for frying rice); 1 tbsp salad oil (for frying topping)

This Zhejiang dish begins with rice toasted until fragrant, which is then cooked in a clay pot. It is served topped with a starch-thickened stir-fried sauce made with diced chicken breast, wood ear mushrooms, and other complementary ingredients.

50 min

Easy

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Ingredients

chicken breast (cut into strips) 200 g

shredded wood ear mushroom 50 g

shredded shiitake mushroom 50 g

enoki mushroom 60 g

shredded onion 30 g

minced garlic 10 g

rice (washed and drained) 2 cup

broth 2 cup

red chili to taste

shredded ginger to taste

cilantro to taste

soy sauce 1 tbsp

sugar 1 tsp

ground black pepper 1/2 tsp

water 1/4 cup

cornstarch 2 tbsp

salad oil (for frying rice) 3 tbsp

salad oil (for frying topping) 1 tbsp

Instructions

Step 1

Wash and cut all ingredients and set aside. Cut the chicken breast into strips, wash the rice and drain thoroughly.

Step 2

Heat a wok, add 3 tbsp salad oil, sauté minced garlic until fragrant, then add the rice and stir-fry over low heat for about 15 minutes.

Step 3

Add 2 cups of broth to a clay pot and bring to a boil, then pour in the stir-fried rice. Simmer over low heat until the liquid is absorbed, then cover and let it rest for about 5 minutes until the rice is fully cooked.

Step 4

In another wok, add 1 tbsp salad oil, stir-fry the chicken breast, shredded wood ear mushroom, shredded shiitake mushroom, enoki mushroom and shredded onion until fragrant. Add soy sauce, sugar, ground black pepper and water, bring to a boil, then thicken with cornstarch slurry. Pour the mixture over the clay pot rice, garnish with red chili, shredded ginger and cilantro before serving.