This one-pot cordyceps chicken rice is a simple weeknight dinner. You rinse a few whole cordyceps, lay them with marinated chicken over rice, and let everything cook together until the rice is fluffy and the chicken is tender. Cordyceps has a mild, earthy, savory taste that suits a comforting rice pot. Here is the method, with amounts and timing.
- Rinse the cordyceps briefly and add them whole on top so they stay intact.
- Use about 4-8 whole wild cordyceps, or 5-10 g of cordyceps militaris.
- Cook rice and chicken together in one pot on low heat for about 15-18 minutes, then rest.
- Ginger, shiitake and scallion round out the flavor.
- Serves 3-4 as a main dish.
What you'll need
- 1.5 cups (about 300 g) jasmine rice, rinsed
- About 1.8 cups (430 ml) water
- 400-500 g bone-in or boneless chicken thigh, cut into pieces
- 4-8 whole wild cordyceps, or 5-10 g cordyceps militaris
- 3-4 dried shiitake mushrooms, soaked and sliced (or fresh)
- 4-5 slices fresh ginger
- 2 scallions, chopped
- 1 tablespoon soy sauce, 1 teaspoon oil, a pinch of salt (marinade)
How to make it
- Marinate. Toss the chicken with soy sauce, oil and a pinch of salt; let it sit 15-20 minutes.
- Rinse the cordyceps. Give the whole cordyceps a quick rinse under cool water. Do not soak them for long - you want them to stay whole.
- Build the pot. Put the rinsed rice and water in a clay pot or heavy pot. Lay the chicken, shiitake, ginger and rinsed cordyceps on top of the rice.
- Cook. Bring to a boil, then cover and cook on low for 15-18 minutes, until the water is absorbed and the rice is tender.
- Rest and finish. Turn off the heat and let it sit, covered, for 10 minutes. Scatter scallion over the top and serve.
New to cooking with whole pieces? See how to use whole wild cordyceps and how to rinse and prep dried cordyceps.
Tips
- Keep the rice-to-water ratio around 1 to 1.2 for fluffy, separate grains.
- Do not stir once it is cooking - let the pot form its gentle crust on the bottom.
- Adding the cordyceps on top lets them steam with the rice and stay whole and attractive.
- Prefer a soup night instead? Try our cordyceps chicken soup.
Shop whole cordyceps in Wild Cordyceps and Cultivated Cordyceps.
FAQ
Can I use cordyceps militaris instead of wild cordyceps?
Yes. Use about 5-10 g of cordyceps militaris in place of the whole wild pieces. Rinse it and add it on top of the rice the same way.
How many cordyceps should I use?
For one pot, about 4-8 whole wild cordyceps pieces, or 5-10 g of cordyceps militaris, is a comfortable amount.
Can I make this in a rice cooker?
Yes. Add the rinsed rice and water, lay the marinated chicken, shiitake, ginger and rinsed cordyceps on top, and run a normal cook cycle. Rest 10 minutes before fluffing.
What does cordyceps taste like in rice?
Mild, earthy and gently savory. It blends into the chicken and rice without overpowering them.
