Microwave Rice Recipe: Clay Pot Chicken Rice

Looking for a quick and flavorful one-pot meal? This microwave rice recipe recreates the classic
clay pot chicken rice using your microwave. Tender chicken breast, gizzard, and liver combine with mushrooms,
soy sauce, and sesame oil for an aromatic dish that’s ready in under 30 minutes.

• Yield: 4 servings
• Total Time: ~25 minutes (Prep 10 min, Cook 15 min)
• Microwave: High (600–700 W)
• Cuisine: Asian / Chinese
• Difficulty: Easy

Ingredients

• 2 cups rice
• 2 cups chicken stock
• 400 g chicken breast, sliced
• 1 set gizzard and liver, cut into bite-size pieces
• ½ cup sliced straw mushroom
• 1 teaspoon black soy sauce
• 2 teaspoons light soy sauce
• 2 teaspoons Maggi sauce
• ½ teaspoon ground pepper
• 2 teaspoons sesame oil
• ¼ cup sectioned green onion

Instructions

1. Marinate the chicken breast, gizzard, liver, and straw mushroom with soy sauces, Maggi sauce, pepper, and sesame oil. Set aside for 15 minutes.
2. In each 4″ diameter clay pot, add ½ cup rice and ½ cup chicken stock. Cover and microwave on High (600–700 W) for 6 minutes.
3. Let stand for 5 minutes, then microwave again, covered, for 5 more minutes.
4. Top each pot with the marinated chicken, gizzard, liver, and mushrooms. Cover and microwave on High for 4 minutes.
5. Sprinkle with green onion before serving. Enjoy hot as a one-meal dish.

Serving Suggestions

Pair this microwave rice recipe with a side of pickled vegetables or a bowl of miso soup.
For extra flavor, drizzle with dark soy sauce or chili oil before serving.

Tips for Success

• Clay pot alternative: If you don’t have clay pots, use any deep microwave-safe bowl with a lid.
• Rice texture: Jasmine or long-grain rice works best for fluffy results.
• Protein options: Substitute chicken liver with shiitake mushrooms or tofu for a lighter version.