Chicken and Mushroom Clay Pot Rice
Prep time
Cook time
Total time
Chicken and Mushroom Clay pot rice is a Chinese home-cooked comfort food with Chinese black mushrooms, wood ears, lily flowers and the silkiest chicken!
Recipe type: Chicken and Poultry
Cuisine: Chinese
Serves: 2 servings
For the toppings:
  • a small handful of dried lily flowers, soaked
  • a small handful of dried wood ears (about ¼ cup when rehydrated), soaked
  • 8 small dried Chinese black mushrooms or shiitakes, soaked
  • 3 chicken drumettes and 3 winglets
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 1½ tablespoons cornstarch
  • ½ teaspoon sesame oil
  • 1 teaspoon Shaoxing wine
  • 2 teaspoons oyster sauce
  • pinch of white pepper
For the rice:
  • 1 cup jasmine rice, rinsed and drained
  • 1 cup chicken stock
  • ¼ teaspoon salt
  • 1 tablespoon oil
  • 1 slice ginger, finely julienned
  • 1 scallion, chopped
  1. Toss the soaked lily flowers, wood ear mushrooms, black mushrooms, and chicken with the rest of the topping ingredients until well-combined. Set aside.
  2. For the rice, start by combining the rice, chicken stock, salt, and oil in your clay pot. Pour the marinated mushrooms and chicken evenly over the top of the rice--if there's excess liquid at the bottom of the bowl, give it another stir and spoon it over the top.
  3. Sprinkle the julienned ginger and half of the chopped scallion over the top and cover the pot. Place over medium high heat for about 5 minutes, and then turn down the heat to the lowest setting. Cook for 25 minutes. When the rice is tender and the chicken is cooked through, garnish with the rest of the scallions and serve!
Recipe by The Woks of Life at