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One-Pot Ginger Chicken and Rice with Mushrooms Inspired by Hong Kong Claypot Style Recipe

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4.2 from 36 reviews

This one-pot ginger chicken and rice recipe is inspired by the flavors of Hong Kong claypot rice, featuring tender chicken thighs, a variety of Asian mushrooms, and aromatic ginger, all steamed together for a flavorful and comforting dish. Finished with a sweet and savory drizzle of kecap manis and fish sauce, this recipe is a top pick for an easy, delicious meal with authentic Asian flair.

  • Total Time: 45 minutes
  • Yield: 4 to 5 servings

Ingredients

Chicken and Sauce

  • 4 tbsp oil
  • 500g (1 lb) chicken thighs, boneless and skinless, cut into small bite-size pieces
  • 3 tbsp kecap manis (sweet soy sauce)
  • 2 tbsp fish sauce
  • 1/8 tsp white pepper

Rice and Aromatics

  • 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 ginger (~5mm / 0.2" thick), no need to peel

Mushrooms

  • 150g (5 oz) shiitake mushrooms, fresh (~2 heaped cups), small halved, large thickly sliced
  • 150g (5 oz) oyster mushrooms (~2 heaped cups), small whole, large cut into 2 or 3
  • 200g (7 oz) king mushrooms, halved then cut into thick 7 mm slices

Seasoning

  • 2 pinches salt
  • 2 pinches white pepper

Instructions

  1. Make Sauce: In a small bowl, mix 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 at the end.
  2. Lightly Sear Mushrooms: Heat 1 1/2 tablespoons of oil in a large heavy-based pot over high heat. Add half of the mushrooms with a pinch of salt and pepper, cooking just until some edges turn lightly golden, but mushrooms are not fully cooked. Remove them to a bowl. Repeat with the remaining mushrooms.
  3. Seal the Chicken: Add the remaining 1 tablespoon of oil to the pot and heat until hot. Add the marinated chicken and stir for 1 minute to seal the surface while keeping the inside raw. Stir in the white parts of green onions, garlic, and grated ginger, cooking for another 30 seconds.
  4. Add Rice: Stir in the long grain rice briefly to coat it with oil and aromatics.
  5. Simmer Liquid: Pour in the chicken stock and add the ginger slices. Bring to a rapid simmer. Scatter all the seared mushrooms and any collected juices evenly over the rice. Let it come to another rapid simmer.
  6. Steam: Cover the pot with a lid and reduce heat to low (or medium-low for weaker burners). Cook without stirring for 20 minutes, until the liquid is fully absorbed and the rice is cooked.
  7. Rest: Remove the pot from heat with the lid still on and let it rest for 10 minutes to allow flavors to settle and steam to finish cooking the rice.
  8. Drizzle and Toss: Drizzle the reserved sauce over the rice and add the green parts of the green onions. Gently toss until the green onions are mostly wilted. Serve immediately.

Notes

  • Using chicken thighs ensures juicier meat when cooked with rice, but chicken breast or tenderloin can be used if preferred.
  • Long grain rice is recommended for its less sticky texture; avoid rinsing the rice to maintain the correct water-rice ratio and avoid mushy rice. Basmati rice can also be a suitable substitute.
  • The exact variety and amount of mushrooms can be varied; a mix of about 6 heaped cups works well. Cut to similar thickness for even cooking. Other vegetables like cabbage, broccoli, zucchini, or cauliflower may also be added.
  • Kecap manis is an Indonesian sweet soy sauce with a caramel flavor and syrupy consistency. It’s commonly available in supermarkets in Australia or can be homemade by simmering equal parts soy sauce and brown sugar until syrupy.
  • Leftovers keep for up to 3 days refrigerated or can be frozen for 3 months.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian, Chinese

Find it online: https://recipesvibe.com/one-pot-ginger-chicken-and-rice-with-mushrooms-inspired-by-hong-kong-claypot-style-recipe/