This clay pot rice dish sounded tasty and easy. We don't have a clay pot to cook it in, but I reasoned that the tagine would work well as a stand-in for a Chinese-style clay pot (it did). And it would allow me to use up the rest of the chicken thighs that I got in the last grocery order. Plus it would be an opportunity to try cooking with dried lily buds. (Which I have in the pantry, but hadn't gotten around to using yet.)
This recipe needs a little bit of advanced planning due to the soaking involved. But other than that, it's very easy and simple to put together. I like the one-pot nature of the dish, but I'd be curious to try the rice-less steamed version sometime too. I also realized (only after I actually began cooking everything -- that it's basically devoid of vegetables. So I would recommend having some vegetable sides on hand to serve with it. (In my case, I went for a quick cabbage stir-fry.)
Chicken and Mushroom Clay Pot Rice
Slightly adapted from Woks of Life
Ingredients
- 6 dried shiitake (black) mushrooms
- 10g dried lily buds
- 5g dried wood ear mushrooms1
- 200g skinless boneless chicken thighs, sliced
- 1 Tbsp. cornstarch (cornflour)
- 1 Tbsp. light (regular) soy sauce
- 2 tsp. oyster sauce
- 1 tsp. 绍兴酒 (Shaoxing wine)
- 1/2 tsp. sugar
- 1/2 tsp. sesame oil
- 1/8 tsp. white peppercorns, ground
- 1 c. uncooked rice2
- 1 c. chicken stock
- 1 Tbsp. oil
- 1/4 tsp. salt3
- 1 slice fresh ginger, julienned
- 1 scallion, chopped, greens and whites separated
Directions
- Place the shiitake, wood ears, and lily buds each in a separate bowl and enough boiling water into each to cover them. Set aside to soak for 2 hours.
- Drain the shiitake, trim the stems off, and slice them.
- Drain the lilies, trim the bottom 5mm of the stems, and place them in a bowl with the sliced shiitake.
- Drain the wood ears, rinse them off, roughly chop them, and place them in the bowl with the shiitake and lilies.
- Add the chicken to the bowl.
- Add the cornstarch, soy sauce, oyster sauce, wine, sugar, sesame oil, and white pepper and mix to combine.
- Cover and chill for at least 30 minutes.
- Add the rice to the clay pot along with enough water to cover it by a few cm. Set aside to soak for ~30 minutes.
- Drain the rice and add the stock, oil, and salt (if using).
- Get out the chicken mixture and stir it up.
- Layer the chicken mixture over the rice.
- Sprinkle the ginger and the green parts of the scallions over the chicken mixture.
- Bring to a boil over medium-high heat4 and cook for 2-3 minutes.
- Reduce heat to low, cover, and cook for 25 minutes.
- Remove from heat, sprinkle with scallion greens, and serve.
1 I didn't have any wood ear mushrooms on hand, so I substituted an equal amount of Chinese black fungus. My understanding is that they're a bit smaller and taste a bit different than wood ear mushrooms, but I had to roll with what I had available. Back
2 The original recipe calls for jasmine rice. I opted to use long-grain brown rice. I have given the instructions for (white) jasmine rice here. You will need to increase both the liquid and the cooking time for brown rice. Back
3 If you're using commercial chicken stock, omit the salt. If you're using a homemade stock without too much salt, you will probably want to add the salt. Back
4 I'm always nervous about putting clay cookware directly on the cooking elements, so I use a flame tamer (or in this case a cast iron pan) under it to avoid hot spots. This however, did cause my tagine to take a little longer to heat up. Possibly this is why I found I didn't really need to extend the cooking time for my rice today. (Although I did use ~1/2 c. extra liquid.) Back
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