🍚🍄 Chicken and Mushroom Rice・Hong Kong-style Homemade Clay Pot is delicious and smooth

Editor's Preface

Chicken and Mushroom Rice is a classic Hong Kong home-style Tong Cha Ji restaurant. The tender chicken and flavorful mushroom sauce blend beautifully with the rice, creating a delicious homey aroma. Whether cooked in a clay pot, steamed, or in a rice cooker, the chicken remains juicy and tender, while the rice absorbs the essence. Our editors have personally tested the precise ingredient ratios, steps, and tips to ensure even beginners can master the recipe.

Ingredients preparation

• 250-300g chicken thigh (boneless is best)

• 3-5 dried shiitake mushrooms (soak in water until softened and slice)

• 2 cups of white rice

• 4 slices of ginger

• A little chopped green onion

• Water (depending on the type of rice, slightly less than usual is recommended)

• 1 tablespoon oil

Chicken marinade

• 2 tablespoons light soy sauce

• 1/2 tablespoon dark soy sauce

• 1/2 teaspoon granulated sugar

• 2 teaspoons cornstarch

• 1 teaspoon sesame oil

• 1 tablespoon Shaoxing wine

• Pepper to taste

Special soy sauce

• 3 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 teaspoon sugar

• 4 tablespoons water

Detailed steps

🐔 1. Pre-processing of chicken and shiitake mushrooms

• Cut the chicken thigh into large pieces and marinate with the marinade for at least 15-20 minutes (cornstarch locks in moisture, dark soy sauce adds color, and wine evaporates to enhance aroma).

• Soak the dried mushrooms in warm water until they are soft, then cut into thick slices. Add 1/3 of the soaking water to the cooking water to enhance the flavor.

🍚 2. Prepare the rice

• Wash and drain the white rice, put it into a pot and add water. The amount of water should be 10% less than that of normal rice cooking (the juice of the chicken and mushrooms will seep into the rice).

• Add 1/2 tablespoon of oil to make the rice grains more distinct and fragrant.

🥢 3. Baking

• Cook rice until a little water is seen on the surface of the rice and it has dried up (about 4-6 minutes). Then evenly spread the diced chicken, mushrooms and ginger slices on the rice.

• Cover the pot and bake on low heat for 10-15 minutes.

• Turn off the heat and bake for 5-10 minutes longer until the ingredients are fully cooked and the sauce is absorbed.

🍴 4. Sauce making

• While the rice is being baked, bring all the soy sauce to a boil, turn off the heat and set aside (adjust the saltiness or sweetness according to your taste).

🍗 5. Serve and enjoy

• Sprinkle chopped green onions as soon as the lid is opened, lightly pour soy sauce along the edge of the pot, and mix the rice evenly to absorb the essence.

• It can be used to pick up the burnt rice at the bottom of the wok, giving it a first-class flavor.

Editor's Tips

• The amount of water in the rice must be just right. Too much water will soak the rice. If not enough water, add some boiling water to the sides halfway through cooking.

• When marinating chicken, you must add cornstarch, light soy sauce and wine, which will make it smooth at first and fragrant later.

• If you like the wok-crust effect of clay pot rice, you can cook it on high heat for 20 seconds until it is dry.

• The amount of soy sauce and sugar can be increased or decreased according to personal taste, making it slightly sweet and very fresh.

• The rice cooker version follows the same process, just add the ingredients when the rice is boiling, and the effect is just as good.

Eating experience 😋

Every grain of rice is covered with mushroom and chicken juice, the chicken is smooth and the mushrooms are fragrant, the rice bottom is crispy and fragrant with soy sauce, and the little ones in the family all clean the bowls!

summary

Chicken and Mushroom Rice is easy and simple, with affordable ingredients and outstanding flavor. It's a heartwarming and satisfying dish. Make it tonight and enjoy two bowls in minutes! 🍚🍄🍗