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Claypot Chicken Rice

This claypot chicken rice is made with tender, juicy chicken cooked with the fluffy grains of rice cooked in a savory broth with vegetables.
Course Dinner
Cuisine All Cuisines
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4 servings
Calories 358kcal





  • Place the mushrooms in a bowl and cover with boiling water. Let soak for 30 minutes.
  • Squeeze out excess water and slice (removing stems). Reserve the soaking liquid.
  • Combine all the marinade ingredients in a bowl and mix well.
  • Add the chicken and sliced mushrooms to the marinade and mix to fully coat. Let marinade for 30-60 minutes.
  • Combine the chicken stock, oil, ginger in a clay pot or Dutch oven and bring to a boil.
  • Add the rice and boil for 1 minute.
  • Pour the chicken mixture, Chinese sausage and chopped white parts of the green onions on top and smooth to make an even layer.
  • Drizzle with 2 tablespoons of the reserved mushroom liquid.
  • Turn heat to low, cover and cook for 25-30 minutes, until rice is tender and chicken is cooked through.
  • **if rice is still not cooked, drizzle more mushroom cooking liquid (or chicken stock) or top and cook, covered, another 2-3 minutes until tender. 
  • Remove from heat and serve garnished with green parts of the green onions. 


  1. If you don't have a claypot, you can use a cast iron skillet (high sided) or a Dutch oven.
  2. Any long grain white rice can be used as a substitute for jasmine rice.
  3. If the rice is not fully cooked at the end of the 25-30 minutes, continue adding either the mushroom liquid or chicken stock 2-3 tablespoons at a time and cook another 2-3 minutes (covered) until tender.
  4. Add additional vegetables such as peas, carrots, bok choy, zucchini, or any vegetable you like (keep it to about 1 cup of vegetables).
  5. You can use chicken breast, but I find it tends to dry out more.
  6. You can substitute pork shoulder chunks for the chicken thighs.
  7. Some of the rice will be crisped and stuck to the bottom, scrape these bites off and mix them with the rice to serve (it's the best part!).
  8. For some spice, top with a drizzle of chili crisp or sriracha.


Serving: 1cup | Calories: 358kcal | Carbohydrates: 57g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 325mg | Potassium: 582mg | Fiber: 3g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg