Roasted Chicken With Mushrooms and Rice

  • Difficulty: Basic
  • one hour and 20 minutes
  • 2 servings

If you have a clay baker, lucky for you, because all you need to do, is add the ingredients inside, put it in the oven, and let it cook by itself. Plus, you get delicious foods also. Like this roasted chicken, with two types of mushroom, on a bed of rice. Try it and you won’t regret!

Ingredients Needed for Roasted Chicken With Mushrooms and Rice

0.5 giblets removed
1 tablespoon vegetable oil
1 ounce dried black trumpet mushroom
1 ounce dried black fungus mushroom
salt
pepper
2 ounces of butter
7 ounces of rice
¼ cup soy sauce
0.25 ounce ginger, chopped
1 teaspoon sugar
1 cup chicken stock

How to Cook Roasted Chicken With Mushrooms and Rice

  1. Place the mushrooms in a bowl and cover them with hot water.
  2. Let them rehydrate for 30 minutes.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the mushrooms and around 1/3 of the butter. Season them with salt and pepper. Melt the butter and cook the mushrooms for 2-3 minutes.
  5. Take them out of the pan when ready, and in the remaining fat, add the chicken.
  6. Add the remaining butter and melt it. Cook the chicken for 5 minutes on each side, spreading melted butter over it with a spoon, from time to time.
  7. Grab a clay baker, and top its bottom with rice.
  8. Lay the chicken and mushrooms over the rice. Pour the soy sauce, add the ginger, sugar, and chicken stock.
  9. Set the oven to 390°F/200°C.
  10. Cover the baker with its lid, and place it in the oven for the next 40 minutes!

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