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RS 12,500 RS 11,500

If you are craving for rice, this earthy clay pot rice with silky chicken and mushrooms is the ultimate comfort food.

You will need:

  • 3 boneless chicken thigh fillets cut in to halves
  • 3 cheese or garlic chicken sausages sliced (1 cm thinckness)
  • Salt and white pepper to season
  • 2 tbsp light soya sauce
  • 2 tsp dark soya sauce
  • 2 tsp oyster sauce
  • 1/2 tsp miso
  • 2 tsp corn flour
  • 3 cloves of garlic, minced
  • 1/2-inch piece of ginger, minced
  • 1 tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 3 tbsp vegetable oil
  • 1 cup jasmine rice
  • 1 cup chicken stock
  • 2 large onions quartered
  • 6 Bok choy leaves with stalk or broccoli florets  
  • 6 dried shitake mushrooms, halved
  • 1/2 cup of the water from soaking the shitake mushrooms
  • A clay pot or a heavy-based saucepan with a fitting lid

For garnishing

  • Shallots or spring onions and red chillies sliced at a diagonal

How to prepare:

  • Soak the dried shitake mushrooms in warm water for 15-minutes to rehydrate. Strain and set aside. Reserve 1/2 cup of the water for later use.
  • Wash and soak rice for 15-minutes. Strain and set aside.
  • Season the chicken fillets with salt and pepper. Set aside.
  • Combine the light soya sauce, dark soya sauce, oyster sauce, miso, sesame oil and corn flour. Set aside.
  • Heat 2 tablespoons of the vegetable oil in a clay pot over medium fire on the Stove. Stir-fry the sausage until crispy. Set aside. Then add the chicken and onions, and stir-fry for another 2 minutes. Add the garlic, ginger, and mushrooms while continuing to stir-fry for another 1-minute. Add the sausages back into the pot.
  • Pour in the rice vinegar to the pot with the chicken, onion and mushrooms. Deglaze the pot.
  • Add the rice and mix well. Pour and stir in the chicken stock, reserved water from soaking the mushrooms, and the remaining 1 tablespoon of vegetable oil.
  • Bring the rice to a gentle boil on medium heat.
  • Cover with the lid. Reduce heat and cook over low flame for 20-minutes or until rice is steamed and the bottom of the rice is a little charred or crusty.
  • Add the Bok choy or broccoli on top of cooked rice and cover with lid to steam before serving.
  • Garnish with shallots or spring onions, and red chilli slices.
  • Serve hot with chili paste and soya sauce. ENJOY!

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