Steps
How to make it
Prep 15 min · Cook 20 min
- Wash uncooked white rice 150 g; soak with broth or water at a 1:1.2 ratio for 20 minutes, then cook until grains are separate and pleasantly chewy; fluff to release steam.
- Cut boneless chicken thigh 250 g into small pieces; marinate 10 minutes with 1 tbsp soy sauce and 1 tsp sugar; slice shiitake mushrooms 3 pcs and cut scallion 1 stalk into segments.
- Heat a skillet over medium heat with 1 tbsp toasted sesame oil; spread chicken in a single layer and sear until golden on the surface (about 3 minutes); flip and cook 2 more minutes until done; transfer out.
- Add a little more oil to the same pan; stir-fry mushroom slices 2 minutes until they release moisture and lightly brown; mix with chicken and set aside.
- Brush the stone pot interior evenly with 1 tbsp toasted sesame oil; layer hot rice and press flat; arrange chicken and mushrooms neatly on top; scatter scallion segments.
- Heat the stone pot over medium heat 4–6 minutes until you hear sizzling at the bottom and smell toasted rice crust; turn off heat.
- Before serving, mix from the outside inward with a spoon; enjoy the crust and toppings while hot.
