Cantonese Egg and Chicken Clay Pot Rice with Mushrooms
ChineseChinese RecipesGolden eggsMedium
Fragrant clay pot rice with egg, chicken and mushrooms, finished with soy sauce and spring onion.
Prep time25 min
Cook time25 min
Total time50 min
Servings3
Ingredients
- 3 eggs, beaten
- 200 g chicken, small pieces
- 1 cup mushrooms, sliced
- 2 cups rice, soaked 20 minutes
- 2 cups water
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions, chopped
- 1 tsp ginger, minced
- 2 tbsp cooking oil
- salt to taste
Method
- Marinate the chicken with 1 tbsp soy sauce and ginger for 15 minutes.
- Heat the oil in a clay pot or heavy pan, fry the chicken for 3 minutes.
- Add the mushrooms and cook for 2 minutes.
- Add the drained rice and water, bring to a boil, then cover and cook on low for 15 minutes.
- Pour the beaten eggs over the rice, cover and cook for 3 more minutes until the egg sets.
- Drizzle with remaining soy sauce and sesame oil, garnish with spring onions and serve.
Nutrition — estimated per serving
Calories (estimate)460 kcal
Protein (estimate)28 g
Fat (estimate)18 g
Carbs (estimate)48 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook chicken and egg until fully cooked; let the pot rest 5 minutes before serving. Allergens: egg, soy, sesame. Pakistani alternative: use basmati rice and desi chicken; a heavy handi with a tight lid replaces a clay pot.