One Pot Pumpkin Mushroom Chicken Rice
This One Pot Pumpkin Mushroom Chicken Rice combines tender pieces of chicken, sweet chunks of pumpkin, and fragrant jasmine rice all simmered together in a savory sauce. The pumpkin melts slightly into the rice, creating a creamy, golden base that’s both hearty and light.
Ingredients
Pumpkin Mushroom Chicken Rice
- 1 tbsp cooking oil
- 5 clove garlic, minced
- 1 shallot, chopped
- 2 green onion, chopped, separate white and green parts
- 1 cup mushroom, sliced, I used shimeji mushrooms but you can use any mushroom of your choice
- 1 lb chicken thigh, cut into bite-sized pieces, marinated
- 2 cup uncooked rice, I used Jasmine rice
- 2 cup pumpkin , cubed, I used kabocha pumpkin but you can also use butternut squash or acorn squash
- 2 cup chicken stock, or any stock of your choice
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- ½ tsp salt
- 1 tsp white pepper
Marinade
- 1 ½ tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 2 tsp cornstarch
Equipment
Instructions
- Cut chicken thigh into bite sized pieces. In a bowl, combine chicken with the marinade ingredients (light soy sauce, dark soy sauce, Shaoxing wine, and cornstarch). Mix until well combined and set it aside.
- In a large skillet or cooking pan, heat cooking oil over medium heat. Add garlic, shallots, and white parts of green onion. Saute until fragrant.
- Add mushroom and marinated chicken, stir-fry until chicken is browned and cooked through.
- Add rice, pumpkin chicken stock, soy sauce, oyster sauce, salt, and white pepper. Give it a gentle mix.
- Bring it to a boil, then reduce to a simmer. Cover with a lid and let it simmer for about 20 minutes. After 20 minutes, turn the heat off and leave for 10 minutes with the lid on.
- Once the rice has absorbed all the flavor, fluff it gently with a fork. Top the rice with green parts of scallion. Serve warm and enjoy!
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