Claypot Chicken with Brown Rice

, from Issue #72. May, 2017
Photography by Josh Griggs.
Claypot Chicken with Brown Rice

A super tasty one-pot recipe. While brown rice is not traditional, I love using it with the fragrant shiitake mushrooms and juicy chicken thighs. 

Serves: 4–6


20 grams dried sliced shiitake mushrooms, soaked in boiling water for 20 minutes

1 tablespoon sesame oil
2 teaspoons brown sugar
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese cooking wine (Shaoxing)
1 tablespoon cornflour
2 cloves garlic, crushed

To cook
500 grams boneless chicken thighs, skin-off
2 tablespoons very finely sliced match sticks fresh ginger
1½ cups long grain brown rice, rinsed
2 cups chicken stock

To serve
2 spring onions, thinly sliced
1 tablespoon toasted sesame seeds


Marinade: Stir all the marinade ingredients together in a bowl. Drain the mushrooms, discarding the water, and add to the marinade along with the chicken and ginger and combine well.
Set aside while the rice cooks. 

Place the rice in a cast iron saucepan or medium saucepan with the stock and bring to the boil. Reduce the heat to low, cover and cook for 20 minutes. 

Uncover and spread the marinated chicken mixture evenly over the top of the rice. Cover and cook for 35 minutes or until both the chicken and the rice are fully cooked. Brown rice takes a lot longer to cook than white rice.

To serve: Top with spring onions and toasted sesame seeds. Serves 4–6.