Clay Pot Chicken and Rice
Fragrant jasmine rice cooked in a traditional clay pot with tender chicken, shiitake mushrooms, and ginger, finished with soy sauce and sesame oil. One pot, minimal prep, restaurant-quality result.
- Total time
- 35 min
- Servings
- 2
- Calories
- 458
- Protein
- 35g
Ingredients
- ¾ lb boneless, skinless chicken thighs
- 1.25 cups jasmine rice
- 4 oz fresh shiitake mushrooms
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
Instructions
- 1
Rinse the jasmine rice under cold running water in a fine-mesh strainer, tilting and stirring gently with your fingers until the water runs nearly clear, about 30 seconds, so the rice cooks fluffier without excess starch.
- 2
Cut each chicken thigh into 2-inch chunks, cutting straight down through the meat across the grain, so they cook evenly and stay tender.
- 3
Slice each mushroom cap lengthwise from the stem end into 1/4-inch-thick slices, so they soften and absorb the broth flavors as they cook.
- 4
Peel the ginger with the edge of a spoon, then use a microplane grater to grate it into a small pile about the size of a grape on your cutting board.
- 5
Add 2.5 cups of water to the clay pot and set it over medium-high heat until you see small bubbles streaming from the bottom and the surface shimmers, about 2 minutes.
- 6
Add the 1.25 cups of rinsed jasmine rice, the chicken chunks, sliced mushrooms, and grated ginger to the hot water and stir once with a wooden spoon to distribute evenly.
- 7
Once the surface begins a rolling boil with constant large bubbles breaking the surface, about 2 minutes, reduce the heat to medium-low and cover the pot with its lid.
- 8
Let the pot simmer undisturbed for 15 minutes, until the liquid is completely absorbed and the rice is tender when you bite a grain, and the chicken is white throughout with no pink inside.
- 9
Remove the pot from the heat and keep the lid on for 5 minutes so the rice finishes steaming in the residual heat.
- 10
Pour the 2 tablespoons of soy sauce and 0.5 teaspoon of sesame oil evenly over the rice, then use a wooden spoon to gently fluff and mix everything together without crushing the rice grains.
Tools you’ll need
- 2-quart clay pot with lid
- fine-mesh strainer
- cutting board
- chef's knife
- microplane grater
- small spoon
- wooden spoon
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