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Milk Street Recipe
“Clay Pot” Chicken and Rice with Shiitake Mushrooms
This is a simplified version of a Cantonese classic that's traditionally cooked in and served from a clay pot. An Instant Pot makes quick work of cooking the rice and chicken and can even produce a lightly crisped layer of rice on the bottom. Oyster sauce, soy sauce and dried shiitakes add tons of umami, so the dish is rich and satisfying. The mushrooms must soak for about 30 minutes to rehydrate; use this time to complete the other prep. For a complete meal, serve the rice with steamed or stir-fried bok choy.
4
Servings
Tip
Don't stir after layering the chicken on top of the rice; this allows the chicken to gently steam rather than simmer directly in the liquid, which would overcook it. Also, don't forget to quick-release the steam immediately after pressure cooking, then remove the pot insert from the unit and let the rice rest before serving. These steps ensure the grains have the proper texture and are not wet and soggy.
1 hour 20 minutes
15 minutes active
Ingredients
-
5
dried shiitake mushrooms (about ½ ounce)
-
Boiling water
Directions
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