Claypot Chicken & Rice

News| 1st June 2020
Claypot Chicken & Rice
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Revel in your newfound freedom and entertain at home with this dish that is sure to impress your guests, and their tummies!


6x dried shiitake mushrooms
2x spring onion stalks
1x sausage
10x slices ginger
4x boneless chicken thigh
2 tsp sugar
1 tbsp oyster sauce
1 tsp corn starch
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsps Chinese rice wine
2x garlic cloves
1 cup jasmine rice
1.5 cups chicken stock


  1. Soak shiitake mushrooms in warm water for 30mins
  2. Slice spring onions, ginger, sausage and shiitake mushrooms
  3. Cut chicken into bite sizes
  4. Combine sugar, corn starch, oyster sauce, and soy sauces with the chicken in a bowl
  5. Marinate chicken for 20mins
  6. In a wok, heat oil and stir fry diced garlic and marinated chicken until chicken is lightly brown
  7. Add in spring onions, ginger, sausage, shiitake mushrooms and lightly stir fry
  8. In a claypot, bring rice and chicken stock to the boil
  9. Cover then cook for 15mins at a reduced heat
  10. Place all ingredients on top of the rice, cover and cook for a further 15mins


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