Go Back

Clay Pot Chicken and Mushroom Rice

A comforting one-pot meal, this claypot chicken and mushroom rice features tender marinated chicken, savory Chinese sausage, and earthy mushrooms cooked over fragrant rice. Finished with a crispy golden crust and a drizzle of umami-rich sauce, it’s a cozy, flavorful dish perfect for any day.
Print Recipe
Servings: 2

Ingredients

  • For the Chicken Marinade:
  • * ½ lb chicken thighs cut into bite-size pieces
  • * 1–2 Chinese sausages sliced
  • * 2 tbsp light soy sauce
  • * ½ tbsp dark soy sauce
  • * 1 tbsp oyster sauce
  • * 1 tsp sesame oil
  • * 1 tsp cornstarch
  • * Pinch of white pepper
  • * Sliced mushrooms
  • For the Rice:
  • * 1 cup rice
  • * Ginger slices
  • * Water for cooking
  • For the Extra Sauce:
  • * 1 tbsp soy sauce
  • * ½ tbsp dark soy sauce
  • * 1 tsp oyster sauce
  • * 1 tsp sesame oil
  • Optional Garnish:
  • * Chopped green onions

Instructions

  • In a bowl, combine chicken, soy sauces, oyster sauce, sesame oil, cornstarch, and white pepper. Add sliced mushrooms and Chinese sausages. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
  • Soak rice in water for 20 minutes, then drain and rinse. Add rice and water to a claypot.
  • Place ginger slices on top of the rice. Cook over medium heat for 5 minutes until water is mostly absorbed.
  • Arrange the marinated chicken, mushrooms, and sausages on top of the rice. Cover and cook on low heat for 10 minutes.
  • Drizzle a little neutral oil around the rim of the claypot. Cover and cook for an additional 5 minutes to get a golden, crispy crust.
  • Drizzle the extra sauce over the top. Garnish with green onions and enjoy straight from the pot!