Boozy Japanese claypot chicken

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 5

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

The anticipation on lifting the lid on a clay pot dish is fever pitch. So much is demanded from so little by so many – we want earthy, we want filling and we want a thing of rustic beauty. They might be a pain to get hold of, but the funkier the mushrooms, the more the earthy and beauty boxes are ticked.


  • 450 g/1 lb skinless, boneless chicken thighs, cut into cubes
  • 2 tsp dark soy sauc


Marinate the chicken in the soy sauce and oyster sauce for 30 minutes.

Soak the porcini mushrooms in warm water for about 15 minutes until soft. Drain, reserving the soaking liquid. Discard any hard or gritty bits and chop the mushrooms roughly.

Heat 1 tablespoon of the oil in a clay