Chicken Mushroom Pot Rice

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250 G Rice (rinsed)
250 G Water
300 G Chicken (cut into small pieces)
4 Pcs Fresh Shitake Mushrooms (cut into quater)
1 stalk Spring onion
1 Red Chili, sliced

1 Tbsp. Light soya sauce
2 Tbsp. Oyster sauce
1 Tbsp. Sesame oil
1 Tsp Corn flour

Finishing touch
2 tbsp Dark soya sauce
1 tsp Sesame oil


  1. Mix the chicken, mushroom together with the marinade and set aside for later use.
  2. Put water in the CorningWare sauce pot, cover with lid and bring to boil. Then place rice in the pot.
  3. Lower the heat and cook for 5 minutes or till rice is firmed.
  4. Place the chicken, mushrooms on top of the rice and cover it back.
  5. Continue to cook for another 10 minutes then stir the rice gently to mix evenly.
  6. Add the finishing touch on the rice.
  7. Garnish with spring onion and red chili .