Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
“Clay Pot” Chicken and Rice with Shiitake Mushrooms
1 hour 20 minutes 15 minutes active
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.
dried shiitake mushrooms (about ½ ounce)
01Place the shiitakes in a small heat-safe bowl cover with boiling water. Soak until softened, about 30 minutes. Remove the shiitakes, reserving ¼ cup of the liquid. Remove and discard the stems; thinly slice the caps. While the mushrooms soak,in a medium bowl, stir together the chicken, oyster sauce, soy sauce, ginger, sugar, ½ teaspoon each salt and pepper. Set aside.
Could I substitute brown jasmine rice? I would imagine that the cooking time might be affected.
Made this for dinner tonight and it was so flavorful! As I was putting the chicken into the pot, I thought there wasn’t enough rice in relation to chicken. So, I added another 1/2 cup rinsed rice and another 1/2 cup broth. Kept the same time under pressure and everything was perfectly cooked. I even got the nice crusty bottom layer. Hubby wants this on regular rotation. Made this in my stovetop pressure cooker (no Instant Pot). This recipe is a keeper!
Is there a way to make this with a slow cooker or rice cooker? I have one of each, plus several other large appliances. I've been avoiding buying an Instant Pot because I'm running out of real estate in my kitchen!