chinese

Guangdong Clay Pot Chicken with Mushrooms and Ginger

This steamed dish pairs boneless skinless chicken thigh, sliced with shiitake mushrooms, sliced, ginger, julienned and jasmine rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

85 g Carbohydrates

17 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

85g jasmine rice, uncooked 310 kcal
170g water 0 kcal
170g boneless skinless chicken thigh, sliced 206 kcal
90g shiitake mushrooms, sliced 20 kcal
15g ginger, julienned 12 kcal
18g soy sauce 13 kcal
6g dark soy sauce 4 kcal
8g sesame oil 71 kcal
4g sugar 15 kcal
6g cornstarch 23 kcal

Cooking instructions

jasmine ricewater
Rinse the rice briefly and drain. In a small clay pot or saucepan, add rice and water. Bring to a boil, then reduce to low and cook covered 8 minutes.
boneless skinless chicken thighsoy saucedark soy saucesugarcornstarch
Toss chicken with soy sauce, dark soy sauce, sugar, and cornstarch.
jasmine riceboneless skinless chicken thighshiitake mushroomsgingersesame oil
When rice has formed steam holes, quickly lay chicken and mushrooms on top. Drizzle with sesame oil and scatter ginger.
jasmine riceboneless skinless chicken thigh
Cover and cook on low until chicken is cooked through and rice is tender, 10 to 12 minutes.
jasmine rice
Turn off heat and rest 5 minutes. Fluff gently, mixing the browned rice at the bottom into the bowl.