Savory Clay Pot Chicken Rice for Cozy Gatherings

Savory Clay Pot Chicken Rice for Cozy Homemade Meals

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Rinse the raw white rice a few times until the water runs clear. Drain it, then mix with 350 milliliters of water and allow it to soak for 30 minutes.
Rinse the dried shiitake mushrooms under cold water. Place them in a bowl and cover with warm water for about 20 minutes.
In a large bowl, combine the chopped chicken with light soy sauce, Shaoxing wine, minced ginger, sugar, and salt. Mix well before adding cornstarch.
Once the shiitake mushrooms are soft, rinse them again to remove any dirt, then drain and set aside.
Drain the rice and transfer it to a Dutch oven. Add 350 milliliters of water and 1 teaspoon of vegetable oil. Heat until it boils, then reduce heat and simmer.
Heat the remaining 1 teaspoon of oil in a nonstick skillet over medium-high heat. Add the marinated chicken, cooking until golden brown.
If there’s excess oil in the skillet, transfer it to a small bowl until only a thin layer remains.
Add the rehydrated shiitake mushrooms to the skillet and cook for about 2 minutes.
When the rice is ready, layer the seared chicken, mushrooms, and optional vegetables on top of the rice. Cover and continue to simmer.
Mix the oyster sauce with sugar and crushed garlic in a bowl while waiting.
Once the rice is fully cooked, remove it from heat and drizzle the prepared oyster sauce mixture on top.