Clay Pot Rice With Shiitake Mushrooms And Velvet Chicken Recipe

Soak the Shiitake Mushrooms

In a bowl, soak the dried shiitake mushrooms in hot water for about 20 minutes until they are soft. Once softened, slice them into thin strips and set aside.

Prepare the Chicken

Cut the boneless chicken thighs into bite-sized pieces. Marinate the chicken with soy sauce, oyster sauce, sesame oil, minced ginger, minced garlic, salt, and black pepper for at least 30 minutes.

Prep the Rice

Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.

Combine Ingredients in the Clay Pot

In a clay pot, layer the rinsed jasmine rice, marinated chicken, sliced shiitake mushrooms, and green onions evenly. Pour in the 3 cups of water over the top.

Cook the Rice

Cover the clay pot with its lid and place it on medium heat. Once the water starts boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the rice is fully cooked and has absorbed all the water.

Rest and Serve

Once cooked, remove the clay pot from heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork before serving. Enjoy your Clay Pot Rice with Shiitake Mushrooms and Velvet Chicken!