Mushroom Chicken Claypot Rice

I’m Fatihah Hanapi, a food and lifestyle content creator and former dietitian. I share practical, wholesome home cooking ideas that balance taste and nutrition, tailored for busy mums and working women. My content focuses on simple, budget-friendly, healthier recipes made with everyday ingredients and kitchen appliances

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  • Ingredients

    435g Thai Jasmine Rice
    531g Water
    15g Garlic Oil
    170g Choy Sum
    12g Spring Onion, Chopped
    5g Dried Shiitake Mushrooms, Soaked
    300g Whole Chicken Thigh

    Marinade for chicken and mushrooms
    10g Ginger Juice
    15g Shaoxing Wine
    10g Dark Soy Sauce
    10g Oyster Sauce
    10g Sesame Oil
    12g Cornstarch
    5g Water
    8g Garlic Oil

    Soy sauce seasoning
    10g Dark Soy Sauce
    15g Light Soy Sauce
    5g Shaoxing Wine
    10g Oyster Sauce
    5g Sesame Oil
    5g Garlic Oil
    6g Sugar
    20g Warm Water

  • Preparation

    1. In a bowl, add diced chicken and soaked shiitake mushrooms
    2. Add ginger juice, cooking wine
    3. Dark soy sauce, oyster sauce, sesame oil, garlic oil, cornstarch, and water
    4. Mix well and marinate for 30 minutes
    5. Put rice into the rice cooker
    6. Add garlic oil, water, the marinated chicken with mushrooms, and choy sum
    7. Close the lid, select the “Claypot” function
    8. Meanwhile, make the sauce
    9. Mix dark soy sauce, cooking wine, oyster sauce, sesame oil, garlic oil, sugar, and warm water until the sugar dissolves
    10. When rice is ready, open the lid, stir gently
    *Tips: Cook 20-30 mins longer if you want the rice crust to be crunchier!
    11. Top with spring onions
    12. Get ready for that crunchy rice crust you’ve been waiting for!