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One-Pot Chicken "Claypot" RiceBy @saifchefmanLooking for a hearty, one-pot wonder? This Claypot Chicken Rice delivers all the comfort and flavor of a classic dish, made simple, in under 30minutes.
3 ServingsYield
15 MinutesPrep Time
35 MinutesCook Time
IngredientsInstructions
200g Long Grain Rice3 Chicken Thighs½ Inch Ginger2 Cloves Garlic
4 Whites of Spring Onions10g Dried Porcini MushroomsTbsp Neutral Oil (e.g. Sunflower)
Sauce:
3 tsp Soy Sauce1 tsp Sugar1 tsp Chili Crisp/Oil
1
Soak rice in water.
2
Preheat the oven to 400 degrees.
3
Cut chicken thighs into small bite size pieces. Prepare aromatics: slice the ginger, lightly crush the garlic cloves, and section the spring onions into 1-inch pieces.
4
In a casserole dish, sear the chicken thighs in 1 tbsp oil on high heat till browned (but not cooked through).
5
Drain the rice in a sieve and wash repeatedly till the water runs clear. Add to the chicken and lightly toast in the chicken fat and oil. Add 110g water (1:1 ratio of rice:water).
6
Add in the mushrooms and aromatics. Cover with lid and put in oven for around 20 minutes.
7
After 20 minutes, add the sauce in, cover with lid, and place back in oven for a further 2 minutes. Remove from oven and let steam for 2 minutes, stir and add more soy sauce as needed.
8
Serve with optional chili crisp/oil and finely sliced greens of spring onion.
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