Recipes

Ginger chicken and rice (one pot recipe!)

Get ready to fall head over heels for this incredible one-pot ginger chicken and rice that’s about to revolutionize your weeknight dinner game! Inspired by the legendary Hong Kong claypot rice, this dish delivers all those complex, aromatic flavors you’d expect from hours of cooking, but it’s ready in just 45 minutes. The magic happens when tender chicken thighs mingle with fragrant ginger, earthy Asian mushrooms, and perfectly steamed rice, all brought together with a glossy, umami-packed sauce that’ll have you licking the spoon. This isn’t just dinner – it’s a flavor adventure that transforms your kitchen into your favorite Asian restaurant.

What makes this recipe absolutely irresistible is how every single grain of rice absorbs those incredible flavors as it steams alongside the chicken and mushrooms. The combination of shiitake, oyster, and king mushrooms creates layers of texture and depth that regular button mushrooms simply can’t match. That final drizzle of sweet soy and fish sauce? Pure magic. The best part is watching everyone’s faces light up when they take that first bite – the tender chicken practically melts in your mouth, while the rice carries all those gorgeous ginger and garlic notes. Fair warning: this recipe has earned its spot in my top three one-pot meals for a reason, and once you try it, you’ll understand why!

Ingredients

For the Simple Claypot Sauce:

3 tbsp kecap manis (sweet soy sauce)
2 tbsp fish sauce
1/8 tsp white pepper (or black pepper)

For the Chicken:

500g (1 lb) chicken thighs, boneless and skinless, cut into small bite-size pieces
4 tbsp oil, divided

For the Rice Base:

1 1/2 cups long grain rice, NOT RINSED
2 cups low-sodium chicken stock
4 green onion stems, white parts finely sliced, green parts cut into 5cm/2″ lengths
1 1/2 tbsp fresh ginger, grated
2 large garlic cloves, finely minced
4-5 slices fresh ginger (~5mm/0.2″ thick), no need to peel

For the Mixed Mushrooms:

150g (5oz) fresh shiitake mushrooms (~2 heaped cups), small ones halved, large ones thickly sliced
150g (5oz) oyster mushrooms (~2 heaped cups), small ones kept whole, large ones cut into 2-3 pieces
200g (7oz) king mushrooms, halved then cut into thick 7mm slices
2 pinches each salt and white pepper

Instructions

1 Prepare the sauce and marinate chicken

1 : In a small mixing bowl, whisk together 3 tbsp kecap manis, 2 tbsp fish sauce, and 1/8 tsp white pepper until well combined.
2 Transfer 1 1/2 tbsp of this sauce to the chicken pieces and toss thoroughly to coat.
3 Set the remaining sauce aside for the final drizzle – this two-step process ensures the chicken absorbs flavor while keeping enough sauce for that glossy finish.

2 Lightly sear the mushrooms (first batch)

4 : Heat 1 1/2 tbsp oil in a large, heavy-based pot over high heat until the oil shimmers and moves freely around the pan.
5 Add half of the mixed mushrooms along with a pinch of salt and white pepper.
6 Cook for 2-3 minutes, stirring occasionally, until some mushrooms develop a light golden tinge on their surfaces.
7 Don’t aim to cook them completely through – we want them to finish cooking in the rice for maximum flavor absorption.
8 Transfer to a bowl and set aside.

3 Sear remaining mushrooms

9 : Repeat the process with the remaining mushrooms, adding them to the same bowl.
10 Any liquid that pools in the bowl is pure flavor gold – we’ll add this back to the pot later.

4 Seal the chicken

11 : Add the remaining 1 tbsp oil to the same pot and heat until hot.
12 Add the marinated chicken pieces and stir continuously for 1 minute, just until the surface is sealed and lightly golden but the inside remains raw.
13 The chicken will finish cooking during the steaming process, so don’t overcook at this stage.

5 Build the aromatic base

14 : Add the finely sliced white parts of the green onions, minced garlic, and grated ginger to the pot with the chicken.
15 Stir constantly for 30 seconds until fragrant – you’ll know it’s ready when the aroma fills your kitchen.
16 Add the rice and stir briefly just to coat each grain with the aromatic oil mixture.

6 Add liquid and bring to simmer

17 : Pour in the 2 cups chicken stock and add the ginger slices.
18 Bring the mixture to a rapid simmer over medium-high heat, stirring once to prevent sticking.
19 Once simmering vigorously, scatter all the seared mushrooms evenly across the surface, including any accumulated juices from the bowl.
20 Allow the mixture to return to a rapid simmer.

7 Steam for perfect texture

21 : Cover the pot with a tight-fitting lid and reduce heat to low (or medium-low if you have a weak burner).
22 Cook undisturbed for 20 minutes – resist the urge to lift the lid and check, as this releases essential steam.
23 The rice should absorb all the liquid and become tender while the chicken finishes cooking through.

8 Critical resting period

24 : Remove the pot from heat while keeping the lid firmly in place.
25 Let it rest for 10 minutes – this resting time allows the rice to finish steaming and prevents it from becoming mushy when you toss it with the sauce.

9 Final assembly

26 : Remove the lid and drizzle the reserved sauce evenly over the entire surface.
27 Add the green parts of the green onions and gently toss everything together using a large spoon or spatula until the green onions are mostly wilted and the sauce coats everything beautifully. Serve immediately while hot.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Heavy-based pot with tight-fitting lid – A cast iron Dutch oven or heavy-bottomed saucepan ensures even heat distribution and prevents hot spots that could burn the rice. The tight lid is crucial for proper steaming.
Large mixing bowls – You’ll need separate bowls for the seared mushrooms and sauce preparation. Stainless steel or glass bowls work best for easy cleanup.
Sharp chef’s knife – Essential for cleanly cutting chicken into uniform pieces and slicing mushrooms to the right thickness for even cooking.
Wooden spoon or silicone spatula – Perfect for stirring the rice mixture without scratching your pot’s surface, especially important if using non-stick or enameled cookware.

Helpful Upgrades:

Kitchen scale – For precise measurements of chicken and mushrooms, ensuring consistent results every time you make this recipe.
Microplane grater – Makes quick work of grating fresh ginger to the perfect consistency for maximum flavor release.
Instant-read thermometer – While not essential, checking that chicken reaches 165°F (74°C) internal temperature gives peace of mind for food safety.

Nice-to-Have Options:

Rice paddle – Traditional tool for gently tossing the finished dish without breaking the rice grains.
Fine-mesh strainer – Useful if you want to strain the chicken stock for an ultra-clear cooking liquid.

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace kecap manis with 3 tbsp gluten-free tamari mixed with 1 tbsp brown sugar or maple syrup
Ensure your chicken stock is certified gluten-free
Check that your fish sauce is gluten-free (most are, but always verify)
The texture and flavor remain virtually identical with these swaps

Protein Variations:

Pork shoulder or belly – Cut into similar-sized pieces, cooking time remains the same
Firm tofu or tempeh – Use 400g, cut into cubes, reduce initial searing time to 30 seconds
Shrimp or prawns – Add during the last 5 minutes of steaming to prevent overcooking
Mixed proteins – Combine chicken with Chinese sausage (lap cheong) for authentic claypot flavor

Mushroom Alternatives:

Budget-friendly option – Use 450g button or cremini mushrooms, sliced thick
Dried mushroom boost – Soak 50g mixed dried mushrooms, use soaking liquid to replace part of the stock
Seasonal variations – Add 150g fresh corn kernels or diced winter squash with the mushrooms

Rice Modifications:

Brown rice version – Increase liquid to 2 1/2 cups and cooking time to 35 minutes
Cauliflower rice – Use 4 cups, reduce cooking time to 8 minutes, skip the resting period
Mixed grain option – Combine 1 cup rice with 1/2 cup quinoa, add extra 1/4 cup liquid

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty one-pot meal delivers approximately 420 calories per serving when divided among 4-5 people. Each serving provides roughly 28g protein from the chicken thighs, 45g carbohydrates from the rice, and 12g healthy fats. The dish is naturally rich in B vitamins, particularly B6 and niacin from the chicken, while the mixed mushrooms contribute significant amounts of potassium, selenium, and riboflavin. The ginger and garlic provide additional antioxidants and anti-inflammatory compounds.

Health Benefits of Main Ingredients:
The fresh ginger in this recipe contains powerful gingerol compounds known for their anti-inflammatory and digestive benefits, while also supporting immune system function. Shiitake mushrooms are nutritional powerhouses, providing beta-glucans that support immune health and ergosterol, which converts to vitamin D when exposed to light. Oyster and king mushrooms add substantial potassium for heart health and antioxidants that help combat cellular damage. The chicken thighs provide complete protein with all essential amino acids, plus important minerals like phosphorus and zinc.

Dietary Considerations:
This recipe contains fish sauce and soy-based ingredients, making it unsuitable for those with fish or soy allergies. It’s naturally dairy-free and nut-free, making it safe for most common food allergies. The dish provides a good balance of complex carbohydrates from rice and lean protein, making it suitable for active individuals and those following Mediterranean or Asian-inspired eating patterns. Each serving contains approximately 2-3g fiber from the mushrooms and aromatics.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Kecap manis → 3 tbsp regular soy sauce + 1 tbsp brown sugar mixed together
Fish sauce → 2 tbsp soy sauce + 1/2 tsp anchovy paste, or 2 tbsp Worcestershire sauce for pescatarian option
Chicken thighs → Chicken breast (reduce cooking time by 3-4 minutes), or pork shoulder cut into similar pieces
Long grain rice → Jasmine or basmati rice work perfectly, avoid short-grain varieties that become too sticky

Budget-Friendly Swaps:

Mixed Asian mushrooms → 450g button mushrooms + 2 tbsp dried shiitake (rehydrated)
Fresh ginger → 1 tsp ground ginger (add with other spices, not during searing)
Low-sodium chicken stock → Homemade stock or 2 cups water + 2 bouillon cubes
King mushrooms → Extra shiitake and oyster mushrooms for the same total weight

Pantry Emergency Substitutions:

Green onions → 1 small yellow onion (diced) + 2 tbsp fresh chives for garnish
Fresh garlic → 1 tsp garlic powder (add with the rice, not during searing)
White pepper → Black pepper or 1/4 tsp ground white pepper

Pro Tips for Substitutions:

When using dried mushrooms, save the soaking liquid and use it to replace part of the chicken stock for deeper flavor
If substituting chicken breast for thighs, add an extra 1 tbsp oil to prevent drying out
Store leftover kecap manis in the refrigerator for up to 6 months – it’s perfect for stir-fries and marinades

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace half the rice with 2 cups cauliflower rice to reduce total carbs by approximately 20g per serving
Use brown rice instead of white rice for better blood sugar control due to higher fiber content
Reduce rice to 1 cup and add extra mushrooms to maintain volume while cutting carbs by 15g per serving
Portion control approach – serve 3/4 cup portions with a large side salad to reduce carb load

Enhanced Protein & Fiber:

Add extra vegetables like 1 cup diced bell peppers or snap peas during the mushroom searing step
Include 1/4 cup edamame for additional plant protein and fiber
Serve with steamed broccoli or Asian greens to increase meal volume without adding carbs
Top with chopped peanuts for healthy fats that help slow carbohydrate absorption

Cooking Method Modifications:

Use unsalted chicken stock to reduce sodium, which is important for blood pressure management
Reduce oil to 2 tbsp total by using a high-quality non-stick pot
Add extra ginger and garlic for flavor without carbs or calories

Estimated Carb Reduction: With cauliflower rice substitution: reduces from 45g to 25g carbs per serving

Perfect Pairing Suggestions

Beverage Pairings:
This aromatic dish pairs beautifully with light, crisp white wines like Riesling or Gewürztraminer, which complement the ginger’s spiciness without overwhelming the delicate mushroom flavors. For beer lovers, a Japanese lager or wheat beer provides the perfect refreshing contrast. Green tea or oolong tea makes an excellent non-alcoholic choice, while ginger beer or sparkling water with lime echoes the dish’s ginger notes. During colder months, warm sake served at room temperature enhances the comforting, homestyle nature of this one-pot meal.

Side Dish Recommendations:
Balance this rich, savory dish with fresh, crunchy elements like Asian cucumber salad dressed with rice vinegar and sesame oil. Steamed baby bok choy or gai lan with oyster sauce adds color and nutrients while maintaining the Asian flavor profile. A simple miso soup with tofu and wakame makes an authentic starter, while pickled vegetables (like daikon radish or carrots) provide palate-cleansing acidity. For heartier appetites, vegetable spring rolls or edamame create a complete Asian-inspired feast.

Complete Meal Ideas:
Start with hot and sour soup or wonton soup to warm the palate, then serve this ginger chicken rice as the centerpiece alongside stir-fried Chinese broccoli and tea-smoked eggs. For entertaining, offer steamed pork buns as an appetizer and finish with fresh lychee or mango pudding. Family-style serving works perfectly – place the pot directly on the table with small bowls for individual portions, encouraging the communal dining experience that makes Asian meals so special.

Pro Tips and Troubleshooting

Professional Techniques:
The key to restaurant-quality results lies in not rinsing the rice – the surface starch helps create that slightly sticky, cohesive texture that’s essential for authentic claypot rice. Layer your ingredients strategically by keeping the chicken and aromatics at the bottom where they’ll caramelize slightly, while the mushrooms steam on top. Control your heat carefully – too high during the steaming phase will burn the bottom before the rice cooks through, while too low won’t create enough steam for proper texture.

Common Mistake Prevention:
Never lift the lid during the 20-minute steaming period – each peek releases crucial steam and can result in unevenly cooked rice. If your rice seems too dry after steaming, add 2-3 tbsp hot stock before the resting period. Don’t skip the 10-minute rest – this allows the rice to finish cooking gently and prevents mushy texture when tossing with sauce. Cut chicken pieces uniformly to ensure even cooking, and avoid overcrowding the pot when searing mushrooms.

Storage and Reheating:
Store leftovers in the refrigerator for up to 3 days in airtight containers. Reheat gently in the microwave with a splash of chicken stock or water to restore moisture, or use a steamer basket over simmering water for 5-7 minutes. This dish freezes well for up to 2 months – thaw overnight in the refrigerator before reheating. Make-ahead strategy: prepare through step 6, then refrigerate overnight and continue with steaming the next day for an easy weeknight meal.

This one-pot ginger chicken and rice isn’t just a meal – it’s your ticket to bringing the soul-warming comfort of Hong Kong street food right into your own kitchen. With its perfect balance of tender chicken, aromatic rice, and earthy mushrooms all brought together by that irresistible sweet-savory sauce, this recipe proves that the most satisfying dinners often come from the simplest techniques. Whether you’re cooking for your family on a busy weeknight or impressing guests with minimal effort, this dish delivers maximum flavor with minimal cleanup. Once you master this technique, you’ll find yourself reaching for this recipe again and again, and trust me – everyone who tastes it will be asking for the recipe!