Claypot Chicken Rice with Mushroom (Asian Style)

If you swear by your one-pot meals, then this claypot chicken & rice needs to be next on your menu. It’s packed with savoury flavours, earthy mushrooms, & the silkiest chicken you’ll ever taste.

I love cooking something extra special and savory for my family every weekend. But on days when I don’t have the energy to whip up three separate dishes, I can count on any one-pot recipe to come to my rescue. This Asian style claypot chicken rice with mushroom is one of my favorite picks for such days. It has that incredible earthy flavour thanks to the shiitake mushrooms, and because the rice cooks in the mushroom soaking water, the whole pot smells so heavenly!

If you’re tired of eating (or making) your usual chicken biryani, you have to save this one pot chicken and rice recipe for your next family dinner. I’ve made it in a claypot here, but you can easily recreate the same dish in a kadai-style stainless steel or non-stick pan you already have at home.

Ingredients for One Pot Chicken and Rice 

• Chicken: Boneless chicken thighs work best here as they stay tender and juicy right until the end. 
• Rice: Thai jasmine rice is a really good choice, as it cooks up slightly sticky and absorbs flavour really well.
• Shiitake Mushrooms: Dried shiitake mushrooms add a deep, earthy flavour. Plus using its soaking water to cook the rice really alleviates the flavors.
• Garlic, Ginger & Shallots: These give the dish its savoury and aromatic backbone.
• Sauces & Seasoning: Soy sauce, oyster sauce, vinegar, white pepper, and chilli oil add balance and gentle spice.
• Sesame Oil & Cornflour: Sesame oil adds aroma, while cornflour helps lightly coat the chicken and rice.
• Oil: I have used vegetable oil for its neutral flavor

Richa’s Top Tips

• Use chicken thighs if possible. They stay tender and juicy as they cook gently on top of the rice.
• Don’t skip soaking the shiitake mushrooms. Using that soaking water to cook the rice adds a lot of flavour to the final dish.
• Keep the heat low once the rice starts cooking. This helps the rice cook evenly without burning at the bottom too quickly.
• Tilt the pot carefully at the end. Exposing different parts of the base to the flame helps create those crispy rice bits without overdoing it.

Frequently Asked Questions

Storage Tips

• In the fridge: Store leftover mushroom chicken and rice in an airtight container for up to 2 days. The rice will firm up slightly as it cools.
• Freezing: I would not recommend freezing as cook frozen rice can lose its texture once thawed.
• Reheating tip: Reheat gently on the stove or in the microwave, adding a splash of water to loosen the rice. Cover while reheating so the chicken stays moist.

Serving Ideas

This one pot chicken and rice is very hearty on its own, but if you’re planning a spread for more people or want a few light sides, these from the blog pair really well:

• With Asian Slaw: A light, crunchy cabbage and veggie salad with a zingy dressing adds freshness and texture to balance the rich rice.
• With Chinese Chicken Salad: Bright, crunchy greens with herbs and a tangy Asian dressing make a refreshing complement to the warm, savoury rice.
• With Egg Fried Rice: If you want an extra rice dish on the table for larger groups, this classic restaurant-style egg fried rice works perfectly alongside the chicken-and-rice pot.
• With a Simple Stir-Fried Green: Something quick like lightly sautéed bok choy or beans keeps the meal balanced and adds a pop of colour without much extra work.

Customisation Ideas

• Add an egg on top: Crack an egg over the rice in the last few minutes of cooking, cover, and let it steam. The yolk stays soft and makes the dish extra comforting.
• Add crunch on top: Sprinkle some fried shallots, birista, or crispy garlic just before serving for texture without changing the dish itself.
• Add a little sweetness: If you like a slightly balanced flavour, add a pinch of sugar to the sauce before cooking. It rounds things out without making the dish sweet.

Did You Know?

Shiitake mushrooms are dried on purpose because the drying process concentrates their flavour. When you soak them, that soaking water becomes packed with natural glutamates, which are responsible for umami. Instead of discarding it, traditional cooks use this liquid as a cooking base, especially for rice dishes like this one.

When the jasmine rice cooks in that mushroom-soaking water, it absorbs all that savoury depth directly, which is why the rice tastes so flavourful even before any sauces are added. It’s a small step that makes a noticeable difference and is one of the reasons this dish tastes far richer than a regular one pot chinese chicken.

This claypot Asian chicken and rice has earned its place as a regular in my family’s weekend dinners. If you end up making it, do share it with me on my Instagram @my_foodstory. I always love seeing how these one-pot meals come together in your kitchens.

Watch Claypot Rice Chicken Rice Recipe Video

This article was researched and written by Harita Odedra.