Amazing Clay Pot Chicken & Mushroom Rice

Rice Base
200g jasmine rice (washed at least 3 times)
200ml water (roughly 1:1 ratio rice to water)
3-4 slices ginger
2 spring onions, cut into chunks
2-3 tablespoons vegetable oil

Chicken & Mushroom Marinade
2 chicken thighs, diced
6-8 dried shiitake mushrooms, soaked and quartered
1 tablespoon Shaoxing rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 tablespoon cornflour

Chilli Soy Sauce
1 thumb-size piece ginger, roughly bashed
2 garlic cloves, roughly bashed
1 spring onion, cut into chunks
1 red chilli, roughly chopped
2 tablespoons dark soy sauce
2 teaspoons sugar
2-3 tablespoons vegetable oil

PREPARATION

1. Marinate the chicken and mushrooms with Shaoxing rice wine, light soy, sesame oil, sugar and cornflour. Massage well so the marinade coats everything evenly. Set aside.
2. Heat a clay pot over medium heat. Add vegetable oil and swirl around the sides. Fry ginger slices until golden, then add spring onion chunks briefly to flavour the oil.
3. Add the washed rice and stir to coat each grain in oil. Let it fry for about 30 seconds so it starts forming the base for a crispy layer.
4. Pour in the measured water. Once it comes to a boil, spread the marinated chicken and mushrooms evenly over the top in one layer.

COOKING

1. Reduce heat to low, cover with a lid and cook gently until the water is mostly absorbed (around 15 minutes).
2. Once absorbed, drizzle a little extra oil around the inside edge of the clay pot. Continue cooking on low for another 10-15 minutes to develop the crispy rice base. Switch off when you smell a light toasted aroma and hear crackling.
3. For the chilli soy, heat oil in a wok until hot. Add ginger, garlic, spring onion and chilli. Let blister and char slightly. Add dark soy and sugar, bring to a vigorous boil, then remove from heat.
4. Spoon the chilli soy over the clay pot rice just before serving. Mix through to combine fluffy rice with crispy base.

School of Wok Tips

• Wash rice gently at least 3 times to remove excess starch without breaking grains.
• Use a 1:1 rice to water ratio for clay pot rice — less water helps create the crisp base.
• Don’t stir once the chicken goes in; let it steam properly.
• Listen for crackling and smell for toasty notes — that’s your cue the crispy base is ready.

FAQs

How do I know if the rice is burning?
A light toasted smell is good. A sharp burnt smell means the heat is too high — lower immediately.

Can I use chicken breast?
Yes? Thigh is juicier, but breast works if you prefer leaner meat.

What if I don’t have a clay pot?
Use a heavy-bottomed saucepan with a tight lid. You won’t get quite the same crisp edge, but it will still work.