Dark Soy Chicken & Mushroom Pot Rice
A rich and umami dish that's got layers and layers of flavour. Rice doesn't get better than this.
Serves
4
Shiitake Mushroom
Boneless Skinless Chicken Thigh
FOR THE MARINADE
Fresh Ginger
Sesame Oil
Oyster Sauce
Dark Soy Sauce
Shaoxing Wine
Rice Wine Vinegar
Sugar
Ground White Pepper
Chicken Stock Cube
Cornflour
Salt
FOR THE RICE
Jasmine Rice
Spring Onion
Garlic Clove
Fresh Ginger
Water
Sugar
Salt
Neutral Oil
TO SERVE
Toasted Sesame Seed
Pak Choi
Unlock Mob Premium
Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.
Did you like this recipe?
Leave a note
Notes (5)
C
Carrie C.
8 days ago
(edited)
I'm confused about the soaking of mushrooms at the start (step 1) when the video looks like they just get marinated because they're fresh? It also says to buy skinless chicken thighs and then the video talks about frying chicken skin....? Also 500g of rice for 4 chicken thighs?
H
Harry M.
a month ago
Didn’t work, chicken had not cooked through. Left it longer to cook and the rice went to mush and burnt to the pan. Was hard to tell if the chicken was cooked. In the end we had to get Deliveroo.
Mob
19 days ago
·Admin
Hi Harry, we're sorry this one didn't work for you. We've reviewed it and made some changes to the method!
K
Kieran D.
a month ago
I cooked this on the lowest setting (1) of my 6 hob stove and the chicken wasn't finished, so I whacked it on to (2) for another 15 and then let it steam again and it was fine. Overall, loved the recipe, lots of yield and tasted amazing.
V
Van N.
a month ago
Marinade went crazy! Cooked this for my partner and she told me this was the best meal I've ever made. Told me I had to make the marinade just to keep in the fridge and put on all types of stuff. Will be making again!
D
Deb C.
2 months ago
Love this one-made it a couple of times and it’s always great. Last time I swapped up the water for some chicken stock only cos I had some made in the fridge and kept the chicken skin after it was rendered and chopped it and sprinkled over at the end. It’s a keeper
Romany Henry
Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.