I am deeply infatuated with claypot rice, a dish I relished in having every other week. However, due to the ‘circuit breaker’ measures, I wouldn’t be able to enjoy this piping, intensely flavourful dish. So it struck me, why not make something similar, but not nothing too fancy? A hassle-free one-pot dish I could possibly dump all my ingredients in it—with just one pot to wash, skipping the sink full of dishes tonight.
Working from home? Fix and calm your hunger pangs with this simple One-pot Chicken And Mushroom Rice recipe. Stay healthy, stay home and whip up this effortless recipe you wouldn’t need to break the bank for.
In the meantime, you can check out our TikTok video for this recipe!
Ingredients
- 500g of chicken thigh/fillet
- salted fish (optional)
- 1 clove of garlic
- 1 onion
- 2 inches ginger (about the size of two thumbs)
- 4 pieces dried shiitake mushrooms
- Sauces: 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 4 tablespoons of light soy sauce
- Rice: 2 cups of white rice, 2 cups of water
Tools
- Rice cooker
- Knife
- Chopping board
Recipe Preparation
Preparation time: 15 minutes; Cooking time: 30 minutes
Feeds four
- Chop chicken into bite-size pieces and place in a large bowl
- Julienne, mince or slice the ginger thinly
- Slice onions
- Cut the fresh garlic into thin slices, then use a fan-chop technique to mince
- Slice mushrooms into smaller pieces
- Cut salted fish into preferred size
- Pour dark soy sauce, light soy sauce, oyster sauce, onion, garlic, and ginger into the bowl of chicken. Mix well, leave it to refrigerate for 30 minutes
- Add two cups of rice and two cups of water into the rice cooker. Set to cook for 15 minutes
- After 15 minutes, add refrigerated marinated chicken, salted fish, mushrooms and bak choy into the rice cooker and give it a mix. Close the rice cooker lid and continue cooking for at least 15 minutes, ensuring that the meat is cooked thoroughly
- Give it another mix to ensure that all the ingredients are well-incorporated
- (Optional) Garnish the dish with some spring onions for a delicate onion flavour and crunch
Recipe In Pictures
Step 1: Chop chicken into bite-size pieces and place in a large bowl.
Step 2: Julienne, mince, or slice the ginger thinly.
Step 3: Slice onions.
Step 4: Cut the fresh garlic into thin slices, then use a fan-chop technique to mince.
Step 5: Slice mushrooms into smaller pieces.
Step 6: Cut salted fish into preferred size.
Step 7: Pour dark soy sauce, light soy sauce, oyster sauce, onion, garlic and ginger into the bowl of chicken. Mix well, and leave it to refrigerate for 30 minutes.
Step 8: Add two cups of rice and two cups of water into the rice cooker. Set to cook for 15 minutes.
Step 9: After 15 minutes, add refrigerated chicken marinate, salted fish, mushrooms and bak choy into the rice cooker and give it a mix. Close the rice cooker lid and continue cooking for at least 15 minutes, ensuring that the meat is cooked thoroughly.
Step 10: Give it another mix to ensure that all the ingredients are well-incorporated. (Optional) Garnish the dish with some spring onions for a delicate onion flavour and crunch!
The instant I opened my rice cooker, the redolent smell of ginger wafted up to my nostrils. It was piquant, earthy, comforting and heart-warming. I was besotted with the flavours and fragrance. Carrying a robust umami flavour, the mushroom and soy sauce added a much-needed depth of flavour.
Though the chicken chunks were succulent and tender, I do recommend marinating it overnight so that the marinade has an opportunity to fully penetrate into the meat. Though optional, I implore you to try your very best in adding the salted fish as it intensifies the bold flavours of this hearty dish.
I was astounded with how simple the dish came together especially since it tasted so good. Each grain of rice was coated in the dark, savoury-sweet sauce and together with the familiar household ingredients, the final dish warmed my heart whilst filling my stomach.
Expected Damage: S$2 – S$3 per serving
