Cantonese chicken and mushroom clay pot rice
Rice cooked in one pan with marinated chicken and shiitake, with a crisp golden crust underneath. A winter Cantonese favourite.
- Time55 min
- LevelMedium
- Costabout £1.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the chicken with the tamari, sherry, cornflour and sugar. Leave for 20 minutes.
20 min - 2
Rinse the rice until the water runs clear. Put it in a heavy pan with a lid and add the water. Bring to the boil, uncovered.
- 3
When most of the water has been absorbed and little craters form, about 8 minutes, lay the chicken, mushrooms and ginger on top.
8 min - 4
Cover, turn the heat to the lowest setting and cook for 15 minutes.
15 min - 5
Drizzle the oil round the edge of the pan. Turn up the heat for 2 minutes, until you can hear a gentle crackle as the base crisps.
2 min - 6
Rest, covered, for 5 minutes. Scatter over the spring onions, drizzle with sesame oil and mix at the table, scraping up the crispy rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.