Name: Clay Pot Chicken Rice with Lap Cheong and Shiitake Mushrooms
Prep time: 30 min
Cook time: 34 min
Total time: 1 h 4 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 dried shiitake mushrooms; 10 ounces boneless chicken thighs; 3 clove garlic; 1 tbsp cornstarch; 1 tbsp light soy sauce; 2 teaspoons oyster sauce; 1 tsp dark soy sauce; 0.25 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar; 0.5 tsp sesame oil; 1 tbsp dry sherry; 3 Chinese lap cheong sausages; 0.25 cup dry sherry; 2 tablespoons vegetable oil; 2 tablespoons ginger; 2 scallions whites; 1 shallot; 7 water chestnuts; 1 cup jasmine rice; 1 cup chicken broth; 0.25 cup reserved mushroom soaking water

Clay Pot Chicken Rice with Lap Cheong and Shiitake Mushrooms

Clay Pot Chicken Rice with Lap Cheong and Shiitake Mushrooms cover

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Clay Pot Chicken Rice with Lap Cheong and Shiitake Mushrooms

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Ingredients

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Clay Pot Chicken Rice with Lap Cheong and Shiitake Mushrooms

Shiitake Mushroom Soak

8 dried shiitake mushrooms

Chicken Marinade

10 ounces boneless chicken thighscut into 1 inch cubes

3 clove garlic

1 tbsp cornstarch

1 tbsp light soy sauce

2 teaspoons oyster sauce

1 tsp dark soy sauce

¼ tsp salt

½ tsp black pepper

½ tsp sugar

½ tsp sesame oil

1 tbsp dry sherry

3 Chinese lap cheong sausages

¼ cup dry sherry

Veggie Mix

2 tablespoons vegetable oil

2 tablespoons ginger

2 scallions whites

1 shallot

7 water chestnuts

Rice Cook

1 cup jasmine rice

1 cup chicken broth

¼ cup reserved mushroom soaking water

Instructions

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Mushroom Soaking

Put the dried Shiitake mushrooms in a heatproof container to rehydrate them. I like to use my 2-cup Pyrex measuring cup. Cover the mushrooms in boiling water or very hot water and soak until they are soft and tender, approximately 30-60 minutes or until very soft. In a pinch, if I forget to soak them, I'll cover them and microwave for a few minutes, and then let them cool down before using.

Squeeze the water out of the soaked mushrooms. Trim the tough stems, and cut them in half. Set aside.

Chicken Marinade

In a medium bowl, toss the chicken cubes with half of the garlic (~1.5 cloves), cornstarch, light soy sauce, oyster sauce, dark soy sauce, salt, black pepper, sugar, sesame oil and 1 tbsp Shaoxing wine.

Stir until all ingredients are thoroughly combined, making sure the chicken pieces are covered with the cornstarch slurry.

Set aside for at least 30 minutes so the chicken will be tender.

Aromatics and Vegetable Par-Cook Stir-fry

Put 1 tbsp oil in skillet set over medium heat, let the oil heat up until starting to shimmer.

Put half of the ginger (1 tbsp), white part of the scallions, and shallot in the pan and stir quickly for 15 seconds.

Add water chestnuts and softened shiitake mushrooms and stir-fry for 2 minutes.

Set vegetables aside.

Meat Par-Cook Stir-fry

Using same skillet without washing, turn stove onto medium heat and add lap cheong. Stir for 30 seconds.

Add rest of garlic (~1.5 cloves) and stir for another 30 seconds.

Add 1 tbsp remaining oil to skillet, and then add marinated chicken.

Stir-fry chicken for 1 minute, until the outside of all pieces have just turned white. (The inside will still be raw. However, the meat will finish cooking in the rice cooker.) This is similar to my Velvet Chicken recipe, which you can find in the notes below. It allows the cornstarch coating to set on the chicken to keep it juicy.

Rice and Claypot Chicken Cook

Wash rice in a colander, or strainer set over a bowl, so that you don't lose extra rice. Drain rice when water is almost clear.

Put rice in Cuckoo Rice Cooker with remaining ginger slivers (1 tbsp). Stir to incorporate.

Layer chicken and lap cheong mixture on top of rice.

Layer veggies mix on top of chicken.

Cook on non-pressure white rice setting (approximately 33 minutes).

When rice is done, stir together all components, dish up, garnish with scallion greens, and enjoy!

Nutrition

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My Notes

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Tips & Tricks (5)

Maximize Umami with Mushroom Soaking Liquid 🍄
Reserve and use the shiitake soaking water instead of plain water in your rice—it's packed with deep umami flavors that elevate the entire dish without any additional seasoning.
Slice Lap Cheong Strategically 🌶️
Cut lap cheong at a slight 45-degree angle to increase surface area for better flavor distribution and allow the rendered fat to coat the rice more evenly during cooking.
Pre-cook Chicken Thighs for Even Doneness ✨
Sear the boneless chicken thighs in a hot pan for 2-3 minutes per side before adding to the clay pot to ensure they cook through evenly while the rice absorbs all the flavorful juices.
Layer Ingredients Strategically 🏔️
Place mushrooms and water chestnuts on top of the rice so they steam gently rather than becoming waterlogged, while lap cheong distributes fats throughout the bottom layer for better flavor infusion.
Finish with Sesame Oil and Fresh Scallions 🌟
Drizzle sesame oil and sprinkle scallion whites over the finished dish right before serving to add aromatic brightness and prevent these delicate flavors from cooking away in the pot.