Mushroom Chicken Claypot Rice
Marinate shiitake mushrooms in sauce, layer with pan-fried chicken over rice in a clay pot to cook, then finish with leafy greens, egg, and reserved original sauce.
Ingredients
white rice (washed)
to taste
chicken
to taste
shiitake mushrooms (soak until soft, cut into 2 or 3 pieces, mix well with sauce)
whole
ginger slices
to taste
garlic cloves (flattened)
to taste
sesame oil (can substitute with cooking oil if unavailable)
to taste
chili (optional)
to taste
green leafy vegetables
to taste
egg (cooked to soft-boiled runny yolk state)
1
prepared sauce (for mixing with shiitake and cooking chicken)
2~3 tbsp
cooking oil (mix well with rice)
a little
Instructions
1
Preparation
Soak shiitake mushrooms until soft, slice them, mix with sauce and set aside
2
Pan-fry chicken
Heat the pot, pour in sesame oil, and slowly stir-fry ginger slices over medium-low heat. Do not use high heat to avoid releasing bitter flavors. When the ginger slices are slightly dry, add flattened garlic cloves (and chili, if using) and stir-fry until fragrant. Then add the chicken and pan-fry until it changes color, pour in the sauce and bring to a boil over high heat for 1-2 minutes. Set the chicken aside (reserve the cooking liquid)
3
Cook rice
Wash the white rice, add a small amount of cooking oil and mix well. Add water and start cooking. Stir continuously while cooking until half the water remains, then turn to low heat and cover the pot
4
Simmer
When about 80% of the water has evaporated, open the lid, add the chicken and shiitake mushrooms, cover and simmer over low heat for 10 minutes
5
Add side ingredients
After 10 minutes, open the lid again, add the green leafy vegetables and egg, cover and simmer over low heat for 5 minutes until the egg reaches a soft-boiled runny yolk state
6
Reduce sauce
Pour the reserved chicken cooking liquid over the claypot, turn to high heat and cook for a few dozen seconds, then turn off the heat
