Ingredients
- 2 boneless chicken thighs, cut into small chunks
- 2 cloves of garlic, minced
- 1 inch knob of ginger, julienned
- 2-3 dried shiitake mushrooms, fully reconstituted by soaking in 1.5 cups of water overnight or hot water for 1 hour
- 3 pieces dried wood ear mushrooms, soaked in hot water for 30 minutes
- 10-15 pieces dried lily flowers, soaked in hot water for 30 minutes
- ¾ standard cup (or 1 rice cup) rice, rinsed and drained
Sauce & Marinade
- 2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon sugar
- ½ teaspoon sesame oil
Instructions
- Combine all the ingredients for the SAUCE & MARINADE. Stir well and set aside.
- Remove the shiitake mushrooms from the water and give them a slight squeeze to remove excess water. Slice the mushrooms. Reserve the mushroom soaking liquid for later.
- Trim off the hard stem of the the wood ear mushrooms and slice. Cut the lily flowers in half.
- In a mixing bowl, add chicken, garlic, ginger, shiitake mushrooms, wood ear mushrooms and lily flowers. Pour in half of the Sauce & Marinade (reserve the other half for later) and mix well. Allow it to marinate for 5-10 minutes.
- Put the rice into a small 7.5" clay pot or Dutch oven. Add the mushroom soaking liquid and evenly distribute the rice along the bottom of the pot.
- Heat the clay pot over medium heat and allow it to come to a soft boil.
- In the meantime, heat a skillet over medium-high heat and add just enough oil to coat the bottom of the pan.
- Add all the marinated ingredients in a single layer and stir fry until the ingredients are lightly browned. No need to cook everything all the way through. We just want to get some color and remove a bit of moisture.
- When the liquid in the clay pot reaches a boil, spoon the browned ingredients over the rice so that the rice is fully covered and no longer visible. This ensures the rice is evenly cooked through.
- Cover the clay pot and cook over low heat for 18 minutes. Don't open the lid during this time.
- When 18 minutes is up, turn off the heat and allow it to rest for 10 minutes. Do not remove the lid. The rice will continue to cook.
- To create a crispy bottom crust, remove the lid off the clay pot. Turn the heat to medium-low and allow it to slowly develop a golden crispy crust. This can take 5-10 minutes. Check the bottom periodically to make sure it doesn't burn.
- To serve, garnish Clay Pot Chicken Rice with chopped scallions and a drizzle of the reserved Sauce & Marinade over the top to taste. Give it a good stir and enjoy!
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