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“Clay Pot” Chicken and Rice with Shiitake Mushrooms

“Clay Pot” Chicken and Rice with Shiitake Mushrooms

This simplified spin on Cantonese “clay pot” chicken and mushrooms couldn’t be more comforting.

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 20 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This is a simplified version of a Cantonese classic that's traditionally cooked in and served from a clay pot. An Instant Pot makes quick work of cooking the rice and chicken and can even produce a lightly crisped layer of rice on the bottom. Oyster sauce, soy sauce and dried shiitakes add tons of umami, so the dish is rich and satisfying. The mushrooms must soak for about 30 minutes to rehydrate; use this time to complete the other prep. For a complete meal, serve the rice with steamed or stir-fried bok choy.

Tip

Don't stir after layering the chicken on top of the rice; this allows the chicken to gently steam rather than simmer directly in the liquid, which would overcook it. Also, don't forget to quick-release the steam immediately after pressure cooking, then remove the pot insert from the unit and let the rice rest before serving. These steps ensure the grains have the proper texture and are not wet and soggy.

Ingredients
  • 5

    dried shiitake mushrooms (about ½ ounce)

  • Boiling water

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 3

    tablespoons oyster sauce

  • 2

    tablespoons soy sauce, plus more to serve

  • 2

    teaspoons finely grated fresh ginger

  • 2

    teaspoons white sugar

  • Kosher salt and ground black pepper

  • 1

    cup long-grain white rice, rinsed and drained

  • 2

    teaspoons grapeseed or other neutral oil

  • 1

    cup low-sodium chicken broth

  • 3

    scallions, cut into 1-inch lengths on the diagonal

Step 1

Place the shiitakes in a small heat-safe bowl cover with boiling water. Soak until softened, about 30 minutes. Remove the shiitakes, reserving ¼ cup of the liquid. Remove and discard the stems; thinly slice the caps.

While the mushrooms soak,in a medium bowl, stir together the chicken, oyster sauce, soy sauce, ginger, sugar, ½ teaspoon each salt and pepper. Set aside.

Step 2

In a 6-quart Instant Pot, stir together the rice and oil. Stir in the broth, the reserved mushroom liquid and the sliced mushroom caps.

Add the chicken and its marinade in an even layer over on top; do not stir. Lock the lid in place and move the pressure valve to Sealing.

Select Pressure Cook or Manual; make sure the pressure level is set to Low. Set the cooking time for 10 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select Less/Low Sauté. Let the rice cook, undisturbed, until you can hear sizzling, 9 to 12 minutes. Press Cancel to turn off the pot, then carefully remove the insert from the unit.

Scatter the scallions over the top, cover with a clean kitchen towel and let stand for 10 minutes.

Fluff the mixture with a fork, stirring in the scallions and chicken. Taste and season with additional soy sauce and pepper.