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Oriental Claypot Chicken (No Claypot Required)

by on September 13, 2010 in Rice, Sides September 13, 2010 RiceSides
4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

A traditional one-pot Chinese dish where rice, broth, chicken and mushrooms are placed on a claypot and cooked together. Simple and comforting, the rice absorbs the broth and the flavors of the chicken, mushrooms and vegetables. I used pyroceramic stovetop cookware (Corningware) to achieve comparable results to a claypot. Rice is listed here as a “Side” but this is really a complete main dish.

Ingredients

  • ½ pounds, 2-⅝ ounces, weight Chicken Thigh Fillets
  • 2 Tablespoons Light Soy Sauce
  • ½ teaspoons Salt
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Sesame Seed Oil
  • 8 pieces Mushrooms (shiitake Is Best But Button Mushrooms Are Okay Too)
  • 1 piece Medium-sized Carrot
  • 2 stalks Celery
  • 2 cups Rice, Preferably Long-grain (jasmine Is Recommended)
  • 4 cups Lightly Seasoned Chicken Or Vegetable Broth

Preparation

Cut the chicken thigh fillets into thin strips. Season with the light soy sauce, salt, pepper and sesame seed oil. Set aside.

Slice the mushroom caps; discard the stems.

Peel and thinly slice the carrot.

Thinly slice the celery (diagonally, if you wish, for better visual appeal).

Wash and drain the rice.

Pour the broth into a wide heatproof ceramic cookware suitable for the stovetop. Stir in the rice. Then stir in the the chicken (with the seasonings), mushrooms, celery and carrot slices on top.

Cover and cook over medium-low heat until the broth has been completely absorbed by the rice and the chicken and vegetables are done, about 30 minutes. Serve hot.

Serving suggestion: Scoop rice into bowls. Top with chicken, mushrooms, celery and carrot slices.

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smort99 on 9.22.2010

I tried this last week and used my rice cooker. It worked perfectly and my company enjoyed it. I’ll definitely make this again. I might add the vegetables midway through so they don’t get overcooked. Reminded me of Japan.

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americangirlinquebec on 9.13.2010

I tried this recipe tonight, and was somewhat disappointed with the results. I didn’t have a clay pot so I used a saucepan, and that may be why the rice turned out really mushy. My other issue was that I found it somewhat lacking in flavor. I ended up going back and adding more soy sauce and some fish sauce to liven it up a little. If I was certain that using a clay pot with remedy the mushy rice situation I’d try the recipe again, just increasing the spices used a bit.

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