How to Make Clay Pot Chicken (recipe) | Omnivore's Cookbook

This clay pot chicken rice is so addictive! Beyond the greatness of the tender and moist chicken, the rice absorbs all the extract from the mushrooms and chicken grease, and is then seasoned with oyster sauce. It is SO good! My recipe teaches you the easiest way to create a super flavorful one-dish meal without a clay pot or rice cooker.

Print recipe at: http://omnivorescookbook.com/recipes/clay-pot-chicken-rice

Ingredients:

For the rice
230 grams (1 cup) white rice (short round)
350 milliliters (about 2 teaspoons less than 1 and 1/2 cup) water
2 teaspoons vegetable oil
15 (20 grams / 0.5 ounces) dried shiitake mushrooms (or 2 cups fresh shiitake mushrooms)

For marinade
2 (500 grams / 1 pound) bone-in chicken leg-and-thigh portions, chopped or 4 boneless chicken thighs
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (or Japanese sake)
1 teaspoon minced ginger
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch

For the sauce
3 cloves garlic, crushed
4 tablespoons oyster sauce
2 teaspoons sugar
(optional) 2 cups baby bok choy, Chinese broccoli, or broccoli

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Visit my blog to get more delicious Chinese recipes!
http://omnivorescookbook.com/
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