Chicken Mushroom Clay Pot Rice (Hot Pot Rice) Traditional Chinese Cooking

Chinese Mushroom Clay Pot Rice is a recipe from Famous Clay Pot Rice cooking in Hoiping, China. We use traditional `wood ear`mushrooms. The flavours of the juices and ingredients are infused into the rice. Simply delicious! Recipe is below:

Chicken Mushroom Clay Pot Rice

4 oz. sliced chicken
1/4 cup glutinous rice
1/4 cup long grain rice
3 `wood ear`mushrooms
1/2 cup water
1 tablespoon cooking oil
1 tablespoon dark sweet soy sauce
1 tablespoon chopped green onions

Marinate chicken beforehand in 1/4 teaspoon salt, 1/4 teaspoon chicken base, 1/4 teaspoon soy sauce, 1/4 teaspoon sugar, 1/4 teaspoon sesame oil and 1/4 teaspoon cornstarch. Mix ingredients well and refrigerate for at least 3 hours.

Soak 3 `wood ear`mushrooms in water for 30 minutes. Cut into slivers and put into marinated chicken.

Combine glutinous rice and long grain rice in a bowl. Rinse rice 3 or 4 time in cold water, until water is clear.

Put 1/2 cup water in a clay pot, cover with a lid and bring to a boil at low to medium heat.

When water is boiling, add rice to claypot and cover. Let rice cook for 10 to 15 minutes.

Poke some holes in the rice with a pair of chopsticks. Spread chicken and wood ear mixture evenly onto the rice. Add a tablespoon of cooking oil over chicken and rice.

Cover and cook for 10 minutes. If chicken is still not cooked all the way through, cover again for another 2 to 5 minutes. Remove cover, pour soy sauce and sprinkle green onions over chicken and rice. Turn the heat off and cover for 2 minutes before serving. Enjoy!
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