Ingredients
Protein and Rice
- 4 tbsp oil
- 500g (1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 1/2 cups long grain rice, NOT rinsed
- 2 cups low sodium chicken stock
- 4 green onion stems (white part finely sliced, green part cut into 5cm/2" lengths)
- 1 1/2 tbsp grated ginger
- 2 large garlic cloves, finely minced
- 4–5 slices of ginger (~5mm / 0.2" thick, unpeeled)
Mushrooms
- 150g (5 oz) fresh shiitake mushrooms (~2 heaped cups), small halved or large thickly sliced
- 150g (5 oz) oyster mushrooms (~2 heaped cups), small kept whole, large cut into 2 or 3 pieces
- 200g (7 oz) king mushrooms, halved and thickly sliced (7mm thick)
- 2 pinches salt
- 2 pinches white pepper
Simple Claypot Sauce
- 3 tbsp kecap manis (Indonesian sweet soy sauce)
- 2 tbsp fish sauce
- 1/8 tsp white pepper (can substitute black pepper)
Instructions
- Prepare the sauce: In a small bowl, mix together the kecap manis, fish sauce, and white pepper. Toss the chicken pieces with 1 1/2 tablespoons of this sauce and set the remaining sauce aside for drizzling later.
- Lightly sear mushrooms: Heat 1 1/2 tablespoons of oil in a large heavy-based pot over high heat. Add half of the mushrooms along with a pinch of salt and white pepper. Cook until some mushrooms develop a light golden tinge but remain mostly uncooked inside. Remove to a bowl. Repeat this process with the remaining mushrooms.
- Seal the chicken: Add the remaining 1 tablespoon of oil to the pot and heat until hot. Add the chicken and stir continuously for about 1 minute until the chicken surface is sealed but the inside is still raw. Add the white part of the green onions, garlic, and grated ginger; stir for 30 seconds until fragrant.
- Add rice: Stir in the long grain rice briefly, coating it in the oil and chicken mixture.
- Simmer liquid: Pour in the chicken stock and add the ginger slices. Bring the pot to a rapid simmer. Scatter the seared mushrooms evenly over the surface along with any juices. Allow it to come back to a rapid simmer.
- Steam: Cover the pot with a lid, reduce the heat to low (or medium-low for weaker burners), and cook undisturbed for 20 minutes until all the liquid is fully absorbed and the rice is tender.
- Rest: Remove the pot from heat with the lid still on and let it rest for 10 minutes to finish steaming and settle flavors.
- Drizzle and toss: Drizzle the remaining sauce over the rice and chicken mixture. Add the green parts of the green onions. Gently toss to combine until the green onions are mostly wilted. Serve warm immediately.
Notes
- Use chicken thighs for juicier meat since they cook with the rice. Chicken breast or tenderloin can be used but may be drier.
- Long grain rice works best for this recipe due to its less sticky nature. Do not rinse the rice, as rinsing will make it too soft and mushy by adding extra water content.
- You can substitute or add vegetables like cabbage, broccoli, zucchini, or cauliflower for variation.
- Kecap manis is an Indonesian sweet soy sauce with a syrupy consistency and caramel flavor. If unavailable, you can make your own by simmering equal parts soy sauce and brown sugar until syrupy.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For other protein options, fish or shrimp would work well, but cooking times and method adjustments may be needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
