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Chicken and Mushroom Clay Pot

A delicious, healthy and easy one pot meal that showcases mushrooms beautifully and compliments them with delicate flavors.
Prep Time10 minutes
Cook Time1 hour
Servings: 1

Ingredients

  • 1 large or two small dried woodear mushrooms
  • 5 dried lily flowers optional
  • 2 or 3 shitake mushrooms dried or fresh
  • 1/3 cup rice rinsed and drained (I use white jasmine rice)
  • 1/3 cup broth I like Superior Touch No Chicken Base
  • pinch sugar
  • 1 TBSP rice wine you could substitute dry white wine
  • 1 TBSP soy sauce
  • 1 TBSP oyster sauce
  • 1 small clove garlic minced
  • 1/2 TBSP minced fresh ginger
  • 1 medium shallot finely sliced
  • 1/2 cup size wedge of green napa or savoy cabbage
  • 1/2 sliced raw chicken breast OR 1 sliced raw chicken thigh OR 1/2 cup chickenless chicken I like Quorn OR 1/2 cup cubed tofu
  • salt and pepper
  • 1 scallion chopped
  • drizzle of sesame oil optional
  • sprinkle of sesame seeds optional

Instructions

  • Rehydrate dried mushrooms and lily flowers (if using) in 1 cup of boiling water.
  • In your clay pot or casserole mix: rice, broth, sugar, rice wine, soy sauce, oyster sauce, garlic and ginger.
  • Place sliced shallot and cabbage on top of rice.
  • Season chicken or tofu with salt and pepper and lay on top of the rice.
  • Arrange mushroms and lilyflowers around and on top of chicken.
  • Set oven to 400 degrees and place clay pot(s) in oven. (Do not preheat oven first if using a clay pot.)
  • Cook for 45-60 minutes until rice and chicken are cooked through.
  • Garnish with chopped scallion, sesame oil and sesame seeds (if using) and serve with extra soy sauce.

Notes

Adapted from The Woks of Life