One-Pan Chinese Chicken Rice
By Maggie ZhuPublished on April 13, 2026
Time
1¼ hours
Yield
Serves 4
Ingredients
4 large (½ ounce/10 grams) dried shiitake mushrooms 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces2 tablespoons soy sauce, divided1 tablespoon Shaoxing wine 1 tablespoon cornstarch 1½ teaspoons sugar, divided1 teaspoon toasted sesame oil 1 cup long-grain white rice 1 tablespoon vegetable oil 3 garlic cloves, minced2 teaspoons minced fresh ginger 1½ cups chicken broth 2 tablespoons oyster sauce 2 scallions, sliced thin
Before You Begin
Serve this dish topped with steamed gai lan or broccoli, if desired.
Instructions
- Place 4 large dried shiitake mushrooms in bowl and add warm water to cover. Let stand for 15 minutes. Drain mushrooms, discarding water. Remove and discard stems and quarter mushroom caps.
- Meanwhile, combine 1 pound chicken thighs, trimmed and cut to bite-size pieces; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon cornstarch, ½ teaspoon sugar, and 1 teaspoon toasted sesame oil in bowl. Let marinate for 15 minutes.
- Add 1 cup long-grain white rice to large bowl and add cold water to cover. Stir with hand in circular motion to rinse rice, then drain. Repeat twice more. Transfer rice to colander and drain well.
- Heat 1 tablespoon vegetable oil in 10-inch cast-iron skillet until shimmering. Add 3 minced garlic cloves, 2 teaspoons minced ginger, and mushrooms and cook, stirring, until fragrant and lightly golden, about 1 minute.
- Add rice and stir until evenly coated with oil. Off heat, stir in 1½ cups chicken broth and remaining 1 tablespoon soy sauce. Arrange chicken in single layer over rice.
- Cook over medium heat until broth is boiling. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and rest covered for 10 minutes.
- Mix 2 tablespoons oyster sauce with remaining 1 teaspoon sugar. Pour over chicken rice. Add 2 thinly sliced scallions and mix well with spatula. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
4 large (½ ounce/10 grams) dried shiitake mushrooms
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 tablespoons soy sauce, divided
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
1½ teaspoons sugar, divided
1 teaspoon toasted sesame oil
1 cup long-grain white rice
1 tablespoon vegetable oil
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1½ cups chicken broth
2 tablespoons oyster sauce
2 scallions, sliced thin
Ingredients
4 large (½ ounce/10 grams) dried shiitake mushrooms
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 tablespoons soy sauce, divided
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
1½ teaspoons sugar, divided
1 teaspoon toasted sesame oil
1 cup long-grain white rice
1 tablespoon vegetable oil
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1½ cups chicken broth
2 tablespoons oyster sauce
2 scallions, sliced thin
Ingredients
4 large (½ ounce/10 grams) dried shiitake mushrooms
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
2 tablespoons soy sauce, divided
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
1½ teaspoons sugar, divided
1 teaspoon toasted sesame oil
1 cup long-grain white rice
1 tablespoon vegetable oil
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1½ cups chicken broth
2 tablespoons oyster sauce
2 scallions, sliced thin
Why This Recipe Works
This dish was inspired by Cantonese clay pot rice, where savory meats (often cured pork belly and Chinese sausage) steam on top of rice in a clay vessel, their fat and juices trickling down to make it rich and flavorful. In this variation, we use bite-size pieces of chicken thighs marinated in Shaoxing wine, sugar, and cornstarch. Instead of a clay pot, we use a cast-iron skillet, which delivers a similar steady heat and evenly cooked grains. Rehydrated dried shiitake mushrooms provide deep umami, and briefly sautéing them with ginger and garlic builds an aromatic base before the rice and chicken go in. Toasting the rinsed rice in oil helps the grains stay fluffy and distinct. A final drizzle of oyster sauce, replacing the traditional seasoned soy sauce, adds more savory depth and gloss with minimal effort.
Before You Begin
Serve this dish topped with steamed gai lan or broccoli, if desired.
Instructions
- Place 4 large dried shiitake mushrooms in bowl and add warm water to cover. Let stand for 15 minutes. Drain mushrooms, discarding water. Remove and discard stems and quarter mushroom caps.
- Meanwhile, combine 1 pound chicken thighs, trimmed and cut to bite-size pieces; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine; 1 tablespoon cornstarch, ½ teaspoon sugar, and 1 teaspoon toasted sesame oil in bowl. Let marinate for 15 minutes.
- Add 1 cup long-grain white rice to large bowl and add cold water to cover. Stir with hand in circular motion to rinse rice, then drain. Repeat twice more. Transfer rice to colander and drain well.
- Heat 1 tablespoon vegetable oil in 10-inch cast-iron skillet until shimmering. Add 3 minced garlic cloves, 2 teaspoons minced ginger, and mushrooms and cook, stirring, until fragrant and lightly golden, about 1 minute.
- Add rice and stir until evenly coated with oil. Off heat, stir in 1½ cups chicken broth and remaining 1 tablespoon soy sauce. Arrange chicken in single layer over rice.
- Cook over medium heat until broth is boiling. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and rest covered for 10 minutes.
- Mix 2 tablespoons oyster sauce with remaining 1 teaspoon sugar. Pour over chicken rice. Add 2 thinly sliced scallions and mix well with spatula. Serve.
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