Chicken and Mushroom Clay Pot Rice

Method9 steps

1. 1

   Step 1: Put the dried shiitake mushrooms (6 small), lily flowers and wood ears in three separate bowls. Cover each with boiling water and soak for about 2 hours, or until fully rehydrated.

   Rehydrate the dried ingredients · 120 minUses 6 small to medium dried shiitake mushrooms · ⅓ cup dried lily flowers · ⅛ cup dried wood ear mushrooms · Boiling water, enough to cover the dried ingredients in three separate bowls

2. 2

   Step 2: Drain the soaked ingredients and discard their soaking water. Squeeze excess water from the shiitake, trim away tough stems and halve the mushrooms, rinsing off grit if needed. Trim the tough ends from the lily flowers and halve them crosswise. Rinse grit from the wood ears, trim tough parts and halve any pieces larger than about 3 cm. Discard the trimmings.

   Uses The rehydrated solids lifted from their separate soaking waters · Clean water for rinsing grit from the soaked mushrooms and wood ears

   
3. 3

   Step 3: Combine all the prepared mushrooms, lily flowers and wood ears with the chicken, cornstarch (1 tbsp), light soy sauce (1 tbsp), oyster sauce (2 tsp), dark soy sauce (1 tsp), Shaoxing wine (1 tsp), sugar (½ tsp), sesame oil (½ tsp), chicken-mixture salt (¼ tsp) and white pepper (⅛ tsp). Cover and refrigerate for at least 30 minutes. The author allows preparing this mixture up to 1 day ahead in the refrigerator.

   Marinate the chicken mixture in the refrigerator · 30 minUses All the prepared mushrooms, lily flowers and wood ears, excluding discarded water and trimmings · 8 oz boneless, skinless chicken thighs, cut into bite-size pieces · 1 tbsp cornstarch · 1 tbsp light soy sauce · 2 tsp oyster sauce · 1 tsp dark soy sauce · 1 tsp Shaoxing wine · ½ tsp sugar

   
4. 4

   Step 4: While the chicken marinates, put the dry jasmine rice (1 cup) in a clay pot, or the author’s small 2-quart Dutch oven alternative. Cover the rice with water reaching 2 inches above it and soak for 25 minutes.

   Soak the rice · 25 minUses 1 cup dry jasmine rice · Water, enough to cover the rice by 2 inches, then drained

   
5. 5

   Step 5: Pour off the rice-soaking water as thoroughly as practical; a little residual water is fine. Add the separate 1 cup cooking stock, ¼ tsp rice salt and 1 tbsp rice oil. Mix and even out the rice layer.

   Uses The soaked rice, excluding the discarded soaking water · 1 cup low-sodium chicken stock · ¼ tsp salt for the rice · 1 tbsp oil for the rice

6. 6

   Step 6: After the chicken’s minimum marination, stir the mixture until the chicken has absorbed the marinade liquid. Spread the complete chicken and mushroom mixture evenly over the level rice layer.

   Uses Soaked rice with cooking stock, salt and oil · Marinated chicken and mushroom mixture

7. 7

   Step 7: Sprinkle the julienned ginger (1 slice) and the chopped scallion whites over the chicken and rice, keeping the greens for serving. Cover the pot and place it over medium-high heat for about 3 minutes, until the liquid is simmering.

   Bring the covered pot to a simmer · 3 minUses Assembled raw chicken and mushroom rice · 1 slice ginger, finely julienned · White parts of the chopped scallion; keep its greens for serving

8. 8

   Step 8: Once the liquid is simmering, reduce the heat to its lowest setting and keep the pot covered. Cook for about 25 minutes, until the rice is cooked through and the boneless chicken reaches 165°F/74°C. Check and continue gently if needed.

   Cook the covered boneless-chicken rice · 25 minUses Covered chicken and rice at a simmer

9. 9

   Step 9: Top the cooked dish with the reserved chopped scallion greens and serve as two portions.

   Uses Cooked chicken and mushroom rice · Reserved green parts of the same chopped scallion