How to Make Clay Pot Chicken (recipe)

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This clay pot chicken rice is so addictive! Beyond the greatness of the tender and moist chicken, the rice absorbs all the extract from the mushrooms and chicken grease, and is then seasoned with oyster sauce. It is SO good! My recipe teaches you the easiest way to create a super flavorful one-dish meal without a clay pot or rice cooker.

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For the rice
230 grams (1 cup) white rice (short round)
350 milliliters (about 2 teaspoons less than 1 and 1/2 cup) water
2 teaspoons vegetable oil
15 (20 grams / 0.5 ounces) dried shiitake mushrooms (or 2 cups fresh shiitake mushrooms)

For marinade
2 (500 grams / 1 pound) bone-in chicken leg-and-thigh portions, chopped or 4 boneless chicken thighs
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine (or Japanese sake)
1 teaspoon minced ginger
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch

For the sauce
3 cloves garlic, crushed
4 tablespoons oyster sauce
2 teaspoons sugar
(optional) 2 cups baby bok choy, Chinese broccoli, or broccoli

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10 replies
  1. Sachin Sharma
    Sachin Sharma says:

    Great recipe indeed! To make this recipe even more delicious and healthy, it's important that a pure clay pot is used. Metal and ceramic cookware leach toxins into food while cooking and contaminate it. They also destroy the essential nutrients in food with their harsh heat. The pots and pans made from pure clay are free from metals, chemicals, glazes and enamels — all kinds of toxins that can leach into food. They cook with unique far infrared heat that keeps nutrients intact and water soluble nutrients are saved because of their excellent steam management. Thus, the food cooked is free from toxins and rich in nutrients — healthiest in all aspects. Please take a look at this article explaining the benefits of pure clay cookware:


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