One-pot rice cooked with chicken, ginger, and mushrooms until fragrant and slightly crisp at the bottom.
This clay-pot-style dish cooks chicken and rice together in one pot, the rice absorbing all the savory juices from the chicken and mushrooms as it simmers, finishing with a slightly crisp, golden layer at the bottom similar to Persian tahdig or Korean nurungji. It's a comforting, all-in-one dinner rooted in the wider tradition of clay pot rice cooking found across Vietnam. Resisting the urge to stir once the rice starts simmering is important — that undisturbed cooking time is exactly what allows the bottom layer to develop its coveted crispy texture.
Serves 4
Toss chicken with half the fish sauce, soy sauce, sugar, and half the garlic and ginger. Let sit 15 minutes.
Heat oil in a heavy pot or clay pot over medium-high heat. Sear chicken 3-4 minutes per side until golden, then remove.
In the same pot, add remaining garlic and ginger, cooking 1 minute, then stir in mushrooms.
Stir in rinsed rice, coating it in the flavorful oil, then add water or stock, remaining fish sauce, and return the chicken to the pot.
Bring to a boil, then reduce to the lowest heat, cover, and simmer 20 minutes without lifting the lid.
Resist stirring or peeking — this undisturbed time is what allows a crispy bottom layer to form.
Remove from heat and let sit covered for 10 minutes. Fluff gently, scraping up some of the crispy bottom rice, and garnish with scallions before serving.
Use the lowest possible heat setting once the pot is covered — this prevents burning while still forming a crispy bottom layer.
Don't lift the lid during the main simmering time; the trapped steam is essential to properly cooking the rice.
Choose a heavy-bottomed pot, ideally with a tight-fitting lid, for the most even heat distribution.
Add Chinese sausage (lap xuong) sliced into the rice for extra richness.
Use bone-in chicken drumsticks instead of thighs for a different presentation.
Add mixed vegetables like peas and carrots for more color and nutrition.
Refrigerate for up to 3 days; reheat gently with a splash of water since the rice dries out somewhat in the fridge.
Clay pot rice dishes are common across Vietnam and the wider region, valued for the way the pot's heat retention creates a distinctive crispy rice layer at the bottom, a texture prized in many Asian rice-cooking traditions.
No, a heavy pot with a tight-fitting lid, like a Dutch oven, works well and gives similar results.
The heat may be too low or the cooking time too short; try increasing the heat slightly for the last few minutes before removing from heat, listening for a light crackling sound.
Bone-in thighs give more flavor to the rice, but boneless breast can work if you reduce the simmering time slightly to avoid drying it out.
Per serving (380g / 13.4 oz) · 4 servings total
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