Chinese · Dinner
Clay Pot Chicken Rice (Low-Calorie)
Skinless chicken thigh braised in a clay pot with shiitake mushroom, ginger, and soy-oyster glaze, served over steamed jasmine rice. This low-calorie version removes skin and minimises oil while preserving the smoky, savoury depth of the traditional Cantonese claypot dish.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
388Calories
38.2gProtein
13.1gFat
28.6gCarbs
2.1gSugar
1.9gFiber
870mgSodium
178mgChol
3.4gSat Fat
610mgPotassium
38mgCalcium
2.4mgIron
0.4mcgVitamin B12
2.1mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim visible fat from chicken thigh and cut into 1-inch chunks. Rehydrate dried shiitake mushrooms in warm water for 15 minutes, then slice thinly. Mince garlic and julienne ginger.
2
Marinate
Toss chicken with soy sauce, cornstarch, and white pepper. Let sit at room temperature for 15 minutes.
3
Sauté
Heat sesame oil in a clay pot over medium heat for 1 minute until shimmering. Add garlic and ginger, stir for 30 seconds until fragrant.
4
Braise
Add chicken to pot and cook over medium-high heat for 3 minutes per side until lightly browned. Add mushrooms, oyster sauce, and stock; cover and simmer over medium-low heat for 12 minutes until chicken is cooked through.
5
Plate
Spoon jasmine rice into a bowl, top with braised chicken and mushrooms, pour remaining glaze over top, scatter sliced scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless skinless chicken thigh, trimmed of visible fat
- 1 1/3 cup200g cooked jasmine rice
- 44 dried shiitake mushrooms (15g)
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tbsp2 tbsp light soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp cornstarch
- 1/2 cup120ml chicken stock, low sodium
- 22 scallion
- 1/4 tsp1/4 tsp white pepper
