Name: Ginger Chicken and Rice Inspired by Hong Kong Claypot Flavor Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian
Ingredients: 4 tbsp oil; 500g / 1 lb chicken thighs, boneless, skinless, cut into small bite-size pieces; 1 1/2 cups long grain rice, NOT rinsed; 2 cups low sodium chicken stock; 4 green onion stems, white part finely sliced, green flopped part cut into 5cm / 2″ lengths; 1 1/2 tbsp grated ginger; 2 large garlic cloves, finely minced; 4 – 5 slices ginger (~5mm / 0.2″ thick, no need to peel); 150g / 5 oz shiitake mushrooms, fresh (~2 heaped cups), small halved, large thickly sliced; 150g / 5 oz oyster mushrooms (~2 heaped cups), small kept whole, large cut into 2 or 3; 200g / 7 oz king mushrooms, halved then cut into thick slices about 7mm thick; 2 pinches salt; 2 pinches white pepper; 3 tbsp kecap manis (sweet soy sauce); 2 tbsp fish sauce; 1/8 tsp white pepper (can substitute black pepper)

Jump to Recipe· 4.1 from 13 reviews

If you’re craving a one-pot wonder that packs incredible flavor without a fuss, my Ginger Chicken and Rice Inspired by Hong Kong Claypot Flavor Recipe is just what you need. This dish brilliantly captures the essence of traditional Hong Kong claypot rice with tender chicken, an aromatic ginger punch, and a succulent mushroom medley steamed right into the rice. Cooking it all in one pot makes it wonderfully simple, but trust me, the layers of taste and texture you get are anything but basic. It’s quickly become a go-to favorite for busy weeknights or casual dinners when you want comfort with a bit of an Asian twist!

Ingredients You’ll Need

The image shows six ingredients neatly arranged on a white marbled surface. At the top left is a clear bowl filled with uncooked white rice. To its right is a piece of light brown ginger root and three small garlic cloves scattered beside it. Further right, there is a clear bowl with small pieces of raw pink chicken. Below, there is a small clear cup holding a light brown liquid, possibly broth. A bunch of long, green spring onions with white bulbs extends horizontally across the middle of the image. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is thoughtfully chosen to build the rich, comforting flavor and pleasing textures you expect from a great claypot-inspired dish. The simplicity of the ingredients makes this approachable, but every component plays its part in making the dish utterly unforgettable.

4 tbsp oil: For searing chicken and mushrooms, giving a perfect caramelized edge.
500g/1 lb boneless, skinless chicken thighs: These are tender and juicy, perfect for absorbing the sauce.
1 1/2 cups long grain rice (not rinsed): Essential for that slightly sticky texture, holding flavor beautifully.
2 cups low sodium chicken stock: Provides depth and moisture as the rice cooks.
4 green onion stems: The white parts add sharp aroma when cooked, green parts offer fresh crunch and color at the end.
1 1/2 tbsp grated ginger: Packs that signature zing and warmth you crave.
2 large garlic cloves: Infuses savory richness into the base of the dish.
4 – 5 thick slices of ginger (~5mm): Steamed with rice to gently infuse aromatic notes—easy to fish out later!
Mushrooms (about 500g combined): A mix of shiitake, oyster, and king mushrooms bring earthy flavor and exciting textures.
2 pinches of salt and white pepper: To season the mushrooms just right.
Simple claypot sauce: 3 tbsp kecap manis (sweet soy), 2 tbsp fish sauce, and 1/8 tsp white pepper, combined to drizzle over and toss at the end for umami-packed finish.

How to Make Ginger Chicken and Rice Inspired by Hong Kong Claypot Flavor Recipe

Step 1: Prepare Your Sauce and Chicken

Start by mixing the sauce ingredients—kecap manis, fish sauce, and white pepper—in a bowl. Toss the chicken pieces with 1 1/2 tablespoons of this sauce, letting the flavors cling to every bite. This marinade jumpstarts the flavor infusion that will carry through the entire dish, so don’t skip this step.

Step 2: Sear the Mushrooms

Heat 1 1/2 tablespoons of oil in a heavy-based pot over high heat. Add half the mushrooms, seasoning lightly with salt and white pepper. Cook until they pick up a slight golden tinge but are not fully cooked through—this partial sear locks in savory notes and creates texture contrasts.

Remove and repeat with the remaining mushrooms. The mushrooms provide an earthy, umami richness that seeps into the rice during steaming.

Step 3: Seal the Chicken and Aromatics

With the last tablespoon of oil heated in the pot, add the chicken. Stir just for about a minute—you’re aiming to brown the outside while leaving the inside still raw, so it finishes cooking with the rice.

Next, add the white parts of the green onions, minced garlic, and grated ginger. Stir everything together for 30 seconds until fragrant, enhancing the base layers of flavor.

Step 4: Incorporate the Rice and Simmer

Stir in the uncooked rice briefly so it gets coated with the savory oil and juices. Pour in the chicken stock and drop in the thick slices of ginger. Bring to a rapid simmer.

Scatter all the seared mushrooms across the surface, including any collected juices, then let the pot come back to a boil. This step infuses the rice with deep mushroom and ginger flavors while still keeping the process simple.

Step 5: Steam and Rest

Cover the pot tightly with a lid, reduce the heat to low, and let it steam quietly for 20 minutes without stirring. This waiting period is crucial for the rice to absorb all the stock and for the gentle steaming to unify the flavors into that signature claypot magic.

After cooking, remove from heat but keep the lid on for an additional 10 minutes to let the flavors settle and the rice finish its perfect tender texture.

Step 6: Final Touch and Serve

Drizzle the remaining sauce over the top and toss gently with the green parts of the green onions. The bright green onion freshness combined with the sweet and savory sauce adds the final irresistible flourish. Now, your Ginger Chicken and Rice Inspired by Hong Kong Claypot Flavor Recipe is ready to be enjoyed!

How to Serve Ginger Chicken and Rice Inspired by Hong Kong Claypot Flavor Recipe

The image shows a close-up of a metal pot filled with cooked fried rice. The fried rice is light brown, mixed with pieces of dark shiitake mushrooms, small chunks of light beige chicken, and bright green slices of scallions. The texture looks moist and slightly shiny, with the rice grains separated. A wooden spatula is partly visible on the left side, lifting some of the rice. The background has a white marbled texture with a bit of a white cloth on the top right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To really bring this dish to life, sprinkle thinly sliced fresh green onions or a few cilantro leaves on top just before serving. A few drops of toasted sesame oil or a handful of crispy fried shallots add a delightful crunch and extra aroma that takes it over the top. These simple touches bring brightness and texture that complement the rich base perfectly.

Side Dishes

Pair this one-pot dish with light, refreshing sides such as a crisp cucumber salad or steamed bok choy tossed in garlic oil. These crunchy, fresh vegetables balance the richness of the chicken and mushrooms beautifully. You could also serve it alongside pickled radishes or kimchi for a tangy contrast that elevates the meal.

Creative Ways to Present

If you want to up the wow factor, serve your Ginger Chicken and Rice Inspired by Hong Kong Claypot Flavor Recipe in individual claypots or rustic stone pots for that authentic claypot experience. Alternatively, try layering the cooked rice and chicken in a deep serving bowl and topping with the mushrooms and sauce for a visually stunning centerpiece your guests will adore.

Make Ahead and Storage

Storing Leftovers

Leftover Ginger Chicken and Rice keeps exceptionally well in an airtight container in the refrigerator for up to 3 days. The flavors marinate even more, making the next-day meal taste just as fantastic. Make sure to cool the dish completely before sealing to maintain food quality and safety.

Freezing

You can freeze portions of this dish by placing cooled leftovers into freezer-safe containers. It will keep well for up to 2 months. Although the texture of the rice might soften slightly after freezing, the flavor remains delicious and comforting when reheated thoughtfully.

Reheating

For reheating, sprinkle a little water or extra chicken stock over the rice to rehydrate, then cover loosely with a lid or damp paper towel and microwave until hot. Alternatively, reheat gently on the stovetop over low heat with a splash of liquid, stirring occasionally to prevent sticking and to revive the rice texture and flavors.

FAQs

Can I use different types of rice for this recipe?

Long grain rice is recommended for its slightly sticky yet fluffy texture which works brilliantly in this style of claypot-inspired dish. Using other rice types like jasmine or basmati can change the texture, but it’s absolutely possible if you adjust cooking liquid accordingly.

What if I don’t have kecap manis?

Kecap manis is a sweet soy sauce that adds a unique caramelized sweetness to the dish. If unavailable, you can substitute with regular soy sauce mixed with a little brown sugar or honey to balance the salty and sweet flavors.

Can I make this recipe vegetarian?

Definitely! Replace the chicken stock with vegetable broth and omit the chicken. You could add extra mushrooms or tofu for protein. The technique remains the same, and you’ll still get that amazing ginger-infused rice flavor.

Why do I not rinse the rice?

Not rinsing the rice helps maintain a slight starchiness essential for achieving the slightly sticky texture typical of claypot rice. This starchiness helps the rice absorb flavors better and develop a subtle crispy layer at the bottom of the pot.

Can I use chicken breast instead of thighs?

You can, but chicken thighs tend to stay juicier and more tender when cooked this way. Breasts might dry out slightly, so be sure to cut them into bite-sized pieces and avoid overcooking to keep them moist.

Final Thoughts

I can’t recommend enough giving this Ginger Chicken and Rice Inspired by Hong Kong Claypot Flavor Recipe a try—it’s simplicity and depth rolled into one unforgettable meal. Whether you’re new to Asian cooking or a longtime fan, this dish proves that a few well-chosen ingredients and the right technique can make magic happen in your kitchen. Happy cooking, and enjoy every flavorful bite!