Claypot chicken rice
Hong Kong’s one-pot comfort: gingery soy chicken and mushrooms steamed right on top of the rice, with a crackly golden crust at the bottom.
- 55 min total
- 20 min hands-on
- A little more hands-on
- Serves 2
- About $4.00 a serving
- 680 calories
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- ¾ lb boneless chicken thighs, cut into bite-size pieces
- 1 tbsp oyster sauce
- 2 tsp sesame oil, divided
- 1 tsp fresh ginger, cut into thin matchsticks
- 1 package shiitake mushrooms, sliced
- 2 stalks green onions, thinly sliced
From your pantry
- 1¼ cups water
- 2 tbsp soy sauce, divided
- 1 tsp sugar, divided
- 1 tsp cornstarch
- 1 tbsp vegetable oil
Each serving has about 680 calories, 43 g protein, 83 g carbs and 19 g fat, and costs about $4.00 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs clear, cover it with cold water, and soak 20 minutes. .
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 20 min
the chicken with 1 tablespoon of soy sauce, the oyster sauce, 1 teaspoon of sesame oil, ½ teaspoon of sugar, the cornstarch and the ginger.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Put the rice and water in a heavy medium and over high, uncovered, 4 to 5 minutes, until the water sinks to the level of the rice and little holes appear.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
High heatTimer: 4 min 30 sec
Scatter the chicken and mushrooms over the rice, cover, turn the heat to low and cook 15 minutes.
Low heatTimer: 15 min
Dolly’s tip: Don’t stir. The chicken steams on top while the rice cooks underneath.the vegetable oil around the edge of the pot, turn the heat to medium, and cook 3 to 4 minutes, until you hear crackling.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Medium heatTimer: 3 min 30 sec
Dolly’s tip: The crackling means the bottom is turning into a crunchy rice crust, the best part. It should smell toasty, not burnt.Take it off the heat and let it sit, covered, for 5 minutes. Check that the biggest piece of chicken reads 165°F.
Timer: 5 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the remaining soy sauce, sesame oil and sugar with 1 tablespoon of water, it over, scatter the green onions, and mix at the table, scraping up the crust.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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