Chinese No Clay Pot Chicken Casserole Recipe

Looking for an easy Chinese No Clay Pot Chicken Casserole recipe? Learn how to make Chinese No Clay Pot Chicken Casserole using healthy ingredients.


Submitted by jeschmitz

Makes 6 servings



Exact Recipe from the Kitchn: 1/4 cup soy sauce 1 1/2 teaspoons sugar 2 teaspoons toasted sesame oil 2 teaspoons cornstarch 2 boneless chicken breasts, about 1 pound, cut into 1/2-inch cubes 3 scallions, roughly chopped, plus extra to serve 3 garlic cloves, minced 1-inch piece fresh ginger, roughly grated 10 ounces fresh shiitake mushrooms, caps thinly sliced 1 tablespoon canola or peanut oil 2 cups Chinese long grain rice 1 teaspoon salt 4 cups chicken stock

Recipe Ingredients for Chinese No Clay Pot Chicken Casserole

1/4 cup soy sauce
1 1/2 teaspoons sugar
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
2 cups chicken
3 scallions, roughly chopped, plus extra to serve
3 garlic cloves, minced
10 ounces shiitake mushrooms
2 cups brown rice
1 teaspoon salt
4 cups chicken stock

Recipe Directions for Chinese No Clay Pot Chicken Casserole

  1. Heat the oven to 350°F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic and ginger, and toss so that they are coated with the liquid. Place this mixture in the refrigerator and let marinate for at least 15 minutes while you cook the mushrooms.

  2. Place an oven-safe pan, like a 3-quart Dutch oven, over medium high heat Turn the heat back up to medium high heat and let the mushrooms cook, without stirring them, for 5 minutes. Flip them over and cook for another 3 minutes.

  3. Add 1 tablespoon oil to the pot, and sauté the rice briefly to develop some toasty flavor (you don?t want to brown the rice here, just sauté it for 1 minute or so), then add the salt and the chicken mixture from the fridge. Pour in the stock. Bring to a boil.

  4. Turn off the heat, cover with a lid or with foil and bake for 45 minutes. Make sure to taste the rice for doneness before taking it out of the oven. I like my rice a little chewier; some might want it more cooked. Let stand 5 minutes, covered, before serving. Stir up the rice before serving, as the chicken and mushrooms will have risen to the top during baking (see photo below). Stir thoroughly so that they are incorporated throughout the rice.

  5. Garnish with chopped scallions and serve with extra soy sauce and chili garlic sauce, if desired.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 344.0g
Amount Per Serving
Calories
363
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
1.1g
6%
Trans Fat
0.0g
Cholesterol
36mg
12%
Sodium
1643mg
68%
Potassium
372mg
11%
Total Carbohydrates
59.0g
20%
Dietary Fiber
3.5g
14%
Sugars
3.6g
Protein
20.4g
Vitamin A 2% Vitamin C 3%
Calcium 5% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • Very high in manganese
  • High in niacin
  • High in selenium
  •   Bad points
  • High in sodium
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