Chicken & Mushroom Claypot Rice

The ultimate comfort food for many – this dish is hearty and aromatic, featuring succulent chicken pieces and earthy mushrooms with fluffy rice in a claypot.

  • 60min

    prep time

  • 30min

    cook time

  • 18



  • 6 pcs Dried Shiitake Mushrooms
  • 6 pcs Dried Wood Ear Mushrooms
  • 8 pcs Dried Lily Flowers
  • 250 g Chicken Breast or Thigh, boneless and skinless
  • 1 tbsp Cornstarch
  • 1 tbsp Light Soy Sauce
  • 2 tsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 tsp Shaoxing Wine
  • 1/2 tsp Sugar
  • 1/2 tsp Sesame Oil
  • 1/4 tsp, McCormick® Sea Salt Grinder
  • 1/8 tsp, McCormick Black and White Peppercorn Grinder
  • 1 cup Jasmine Rice
  • 1 cup Water
  • 1 tbsp Vegetable Oil
  • 1 pinch, McCormick® Ginger, Ground
  • 1 stalk Spring Onion

Nutrition information (per serving)


  • Rehydrate dried mushrooms and lily flowers with hot water. Soak for 30 mins or until fully rehydrated.

  • Squeeze excess water out of the soaked mushrooms and cut them in half. Rinse them again to remove any dirt.

  • Add rehydrated mushrooms, lily flowers, chicken, cornstarch, light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sugar, sesame oil, McCormick Sea Salt and Black & White Peppercorn. Toss all ingredients and marinate for at least 30 mins to overnight in the fridge.

  • Soak rice for 25 mins then pour away all the water. Add 1 cup of water with vegetable oil and McCormick Ginger Powder and mix well.

  • Even out the layer of rice and distribute chicken and mushroom marinate on top. Scrape all the liquid in.

  • Place over medium-high heat for about 3 minutes, until the liquid in the pot is simmering. Then turn down the heat to the lowest setting. Cook for about 25 minutes until the chicken and the rice are cooked through. Garnish with chopped spring onions and a few twists of McCormick Black and White Peppercorn before serving.