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Chicken & Mushroom Claypot Rice

Prep:

Cook:

Try our very own Chicken & Mushroom Claypot rice with our Lee Kum Kee sauces. Adding our own little dash of wok flavour, experience this new taste then tell us all about it!

  • 400g boned, skinless chicken thighs
  • 8 dried shiitake mushrooms, soaked overnight and drained
  • 280g Jasmine rice
  • 340ml water or stock
  • a thumb-size piece of ginger
  • 1 spring onion
  • 1½ Tbsp. vegetable oil

The Marinade

  • 2 tsp. Lee Kum Kee Pure Sesame Oil
  • 2 Tbsp. Lee Kum Kee Premium Light Soy Sauce
  • 2 Tbsp. Shaoxing rice wine
  • 1 tsp. granulated sugar
  • 1 tsp. cornflour

Garnish

  • 2 tsp. Lee Kum Kee Chilli Garlic Sauce
  • 1 tsp. Lee Kum Kee Sweet Soy Sauce for Dim Sum and Rice
  • Spring Onion

Preparation

Cut the chicken thighs into 5mm slices and put in a bowl. Cut the drained, soaked mushrooms into fine slices and add to the chicken slices. Add ‘The Marinade’ ingredients to the bowl and, using your hands, rub them together until all the marinade has been absorbed. Rinse the rice 2–3 times to get rid of any excess starch, then drain the rice through a sieve. Measure out the water for cooking in a jug. Finely slice the ginger and spring onion.

BUILD YOUR WOK CLOCK: place your ginger at 12 o’clock, then arrange the rice, water, marinated chicken bowl and spring onion clockwise around your plate.

Cooking

Heat the vegetable oil to a medium heat in a clay pot or heavy-bottomed saucepan. Add the slices of ginger to the oil and stir-fry for 30 seconds until fragrant. Add the washed rice to the pan and fry it in the oil for 1 minute, stirring to coat the grains evenly, then pour over the water. Bring to the boil, then reduce to a simmer, add the chicken and mushroom mix and cook, covered, over a low heat for 20 minutes. Remove the lid and check that the chicken is cooked (it should be light brown or white in colour, with no pink), and that the rice has formed a crisp, golden brown layer on the bottom of the pan. If it needs it, leave it to cook for a few minutes longer. Once cooked, spoon into bowls and garnish with the spring onion. Serve with the chilli and garlic sauce or Lee Kum Kee Sweet Soy Sauce for Dim Sum & Rice.

TIP: If you hear light ‘crackling’ noises from the base of the pan during the last stage of cooking, this is a good sign that the rice is crisping up on the bottom of the pan. If, however, you smell burning, turn the hob off at this point and serve immediately!


  • 400g boned, skinless chicken thighs
  • 8 dried shiitake mushrooms, soaked overnight and drained
  • 280g Jasmine rice
  • 340ml water or stock
  • a thumb-size piece of ginger
  • 1 spring onion
  • 1½ Tbsp. vegetable oil

The Marinade

  • 2 tsp. Lee Kum Kee Pure Sesame Oil
  • 2 Tbsp. Lee Kum Kee Premium Light Soy Sauce
  • 2 Tbsp. Shaoxing rice wine
  • 1 tsp. granulated sugar
  • 1 tsp. cornflour

Garnish

  • 2 tsp. Lee Kum Kee Chilli Garlic Sauce
  • 1 tsp. Lee Kum Kee Sweet Soy Sauce for Dim Sum and Rice
  • Spring Onion

Preparation

Cut the chicken thighs into 5mm slices and put in a bowl. Cut the drained, soaked mushrooms into fine slices and add to the chicken slices. Add ‘The Marinade’ ingredients to the bowl and, using your hands, rub them together until all the marinade has been absorbed. Rinse the rice 2–3 times to get rid of any excess starch, then drain the rice through a sieve. Measure out the water for cooking in a jug. Finely slice the ginger and spring onion.

BUILD YOUR WOK CLOCK: place your ginger at 12 o’clock, then arrange the rice, water, marinated chicken bowl and spring onion clockwise around your plate.

Cooking

Heat the vegetable oil to a medium heat in a clay pot or heavy-bottomed saucepan. Add the slices of ginger to the oil and stir-fry for 30 seconds until fragrant. Add the washed rice to the pan and fry it in the oil for 1 minute, stirring to coat the grains evenly, then pour over the water. Bring to the boil, then reduce to a simmer, add the chicken and mushroom mix and cook, covered, over a low heat for 20 minutes. Remove the lid and check that the chicken is cooked (it should be light brown or white in colour, with no pink), and that the rice has formed a crisp, golden brown layer on the bottom of the pan. If it needs it, leave it to cook for a few minutes longer. Once cooked, spoon into bowls and garnish with the spring onion. Serve with the chilli and garlic sauce or Lee Kum Kee Sweet Soy Sauce for Dim Sum & Rice.

TIP: If you hear light ‘crackling’ noises from the base of the pan during the last stage of cooking, this is a good sign that the rice is crisping up on the bottom of the pan. If, however, you smell burning, turn the hob off at this point and serve immediately!

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