Clay Pot Chicken Rice Pilaf with Ginger, Shiitake and Bok Choy
Juicy ginger-and-Shaoxing marinated chicken thighs cook right on top of jasmine rice in a clay pot, so the rice drinks up the savory juices and mushroom broth. Tender bok choy steams on top, and a sweet-salty soy drizzle and crisp golden rice crust finish it.
- Prep
- 20 min
- Cook
- 30 min
- Wait
- 40 min
- Total
- 1 hr 30 min
- Makes
- 4 generous servings (one 3-quart clay pot)
Steps
Before you start
- Read the whole recipe first: the rice and mushrooms need a 30-minute soak, and the chicken marinates during that time.
- Clay pots can crack from sudden temperature changes. Never heat the pot empty on high, and only add room-temperature or warm liquid to it.
- On a gas stove, use a heat diffuser if you have one. On an electric or induction stove, check that your pot is rated for that surface.
- Have everything chopped and the sauce mixed before you start cooking, because the pot steps move quickly.
Soak rice and mushrooms
- Put the dried shiitake in a bowl and cover with the 2 cups (480 ml) hot water.
- Rinse the jasmine rice in a bowl under cold running water, swishing and draining 4 to 5 times, until the water is mostly clear.
- Cover the rinsed rice with fresh cold water and let both bowls sit for 30 minutes.
+ Show details− Hide details
Ready when: Mushroom caps are soft and pliable with no hard center; rice grains look opaque white
Tip: Do not skip the rice soak. It helps the grains cook evenly and fluffy in the short time the pot is covered.
Marinate the chicken
- While the rice soaks, cut the ginger into thin matchsticks and divide it in half.
- In a medium bowl, toss the chicken pieces with half the ginger, 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, the cornstarch, 1 tsp sesame oil and the white pepper until every piece is coated.
- Cover and refrigerate for at least 20 minutes (up to 4 hours).
+ Show details− Hide details
Ready when: Chicken looks evenly coated with a thin, slightly sticky glaze and no dry cornstarch
Tip: The cornstarch forms a light coating that keeps the thigh pieces juicy during the long cook.
Prep sauce and vegetables
- Lift the mushrooms out of their soaking liquid, squeeze gently, cut off and discard the stems, and slice the caps thinly.
- Strain the soaking liquid through a fine-mesh strainer into a measuring cup.
- You need 1½ cups (360 ml); top up with plain water if short.
- Stir together the 2 tbsp light soy sauce, oyster sauce, dark soy sauce, sugar and 2 tsp sesame oil in a small bowl until the sugar dissolves.
- Slice the scallions and halve the bok choy.
+ Show details− Hide details
Ready when: Sauce is smooth with no sugar granules at the bottom; you have exactly 1½ cups (360 ml) of mushroom liquid
Tip: Pour the liquid off slowly and stop before the last spoonful, because grit settles at the bottom of the bowl.
Sear chicken and aromatics
- Drain the rice well in the strainer.
- Set the clay pot (with diffuser if using) over medium-low heat and warm it for 1 minute, then add the 2 tbsp neutral oil and swirl.
- Add the remaining ginger and the sliced mushrooms and stir for 1 minute until fragrant.
- Add the marinated chicken in a single layer and cook, stirring occasionally, for 3 to 4 minutes, until the outside turns opaque and lightly golden.
- The inside will still be raw.
+ Show details− Hide details
Ready when: Ginger smells fragrant and the chicken surfaces are opaque with light golden spots
Tip: Keep the heat at medium-low. Clay holds heat and a hot dry pot is more likely to crack.
Add rice and liquid
- Add the drained rice and stir for 1 minute so each grain is coated in oil.
- Pour in the 1½ cups (360 ml) mushroom liquid, the remaining 1 tbsp Shaoxing wine and the ½ tsp salt.
- Stir once, then level the surface.
- Raise the heat to medium and bring to a gentle boil, about 4 minutes.
+ Show details− Hide details
Ready when: Liquid is bubbling steadily across the whole surface
Tip: Use warm liquid from the soak, not cold, so the hot pot isn't shocked.
Boil uncovered
- Without stirring, let the pot bubble uncovered at medium for 5 to 6 minutes.
- The liquid will cook down until it is level with the rice and you see small steam holes across the surface.
- Nestle the chicken pieces on the top of the rice if any are buried.
+ Show details− Hide details
Ready when: No pools of liquid remain on top, and small steam holes dot the rice surface
Tip: Don't stir now. Stirring releases starch and makes the pilaf gummy.
Cover and steam
- Cover with the lid, turn the heat to low and cook for 12 minutes without lifting the lid.
- You should hear a faint sizzle and smell toasty rice.
+ Show details− Hide details
Ready when: Lid is hot, steam escapes in thin wisps, and the aroma is toasty and savory
Tip: If steam is forcefully hissing from the lid, lower the heat slightly so the bottom doesn't scorch.
Steam the bok choy
- Lift the lid away from you, lay the halved bok choy cut-side up on top of the rice, and cover again.
- Cook on low for 4 more minutes.
+ Show details− Hide details
Ready when: Bok choy stems are bright green and just tender when pierced with a knife tip
Tip: Add the bok choy no sooner than this step or it turns olive-colored and limp.
Crisp the rice crust
- Remove the lid.
- Drizzle the 1 tbsp oil around the inside edge of the pot, re-cover, and turn the heat to medium-high for 2 minutes.
- You should hear crackling and smell toasted rice.
- Turn off the heat.
+ Show details− Hide details
Ready when: Edges crackle and the aroma turns nutty and toasty, not burnt
Tip: Stop at the first hint of a burnt smell. A golden crust is the goal, not a dark one.
Rest, check and finishOven 165°F / 75°C
- Leave the pot covered off the heat for 10 minutes so the rice firms up and the chicken finishes gently.
- Uncover and check that a thigh piece reads 165°F (74°C) in the center and the rice is tender.
- Drizzle the finishing sauce over the top, scatter with scallions, and bring the pot to the table.
- Fluff gently from the bottom, scooping up the crispy crust.
+ Show details− Hide details
Ready when: Chicken reads 165°F (74°C), rice grains are separate and tender, and the edges are golden
Tip: If a chicken piece is under 165°F (74°C), re-cover and rest 3 more minutes on the hot pot.
Good to know
Tips
- Do not lift the lid during the 12-minute steam. Escaping steam leaves the rice unevenly cooked.
- Every clay pot and stove differs. If the rice is still firm after resting, add 2 tbsp warm water, cover, and steam on low 3 more minutes.
- Season a new clay pot first by simmering rice water in it, following the manufacturer's instructions, to help prevent cracking.
- Cut the chicken into uniform 1-inch pieces so everything reaches 165°F (74°C) at the same time.
Make ahead
Marinate the chicken up to 4 hours ahead in the refrigerator. Soak the mushrooms and prepare the finishing sauce up to 1 day ahead; refrigerate both covered. Cook the rice itself just before serving.
Storage & reheating
Room temperature: up to 2 hours after cooking. Refrigerator: store leftovers in an airtight container for up to 3 days. Freezer: up to 2 months (without the bok choy). Reheat with a splash of water in a covered skillet or microwave until steaming hot (165°F/74°C), stirring once.
Substitutions
- Shaoxing wine → dry sherry. Use the same amount; avoid sweetened cooking wines.
- baby bok choy → choy sum or Chinese broccoli (gai lan). Cut into 3-inch lengths and add at the same time; thicker stems may need 1 extra minute.
- dried shiitake mushrooms → fresh shiitake or cremini mushrooms. Use 4 oz (115 g) sliced and replace the soaking liquid with 1½ cups (360 ml) low-sodium chicken broth.
- long-grain jasmine rice → short-grain white rice. Reduce the liquid to 1⅓ cups (320 ml); the pilaf will be stickier.