Chinese Bucket Rice: A One-Pot Chicken and Mushroom Meal

Chinese bucket rice can refer to different rice dishes, so this recipe takes a practical, Chinese-inspired one-pot approach: jasmine rice cooks with chicken, Chinese sausage, and shiitake mushrooms. It borrows the comforting idea of rice cooked with its savory toppings, while using an ordinary lidded pot instead of a bamboo tube or special cooker.

The result is a fragrant, filling meal with tender grains and a savory layer of chicken and mushrooms. The dish is adaptable; treat this as a home-friendly version rather than a single definitive or traditional formula.

Ingredients

4 dried shiitake mushrooms (about 20 g), plus hot water for soaking
2 cups jasmine rice (370 g)
12 oz boneless, skinless chicken thighs (340 g), cut into 1-inch (2.5 cm) pieces
2 Chinese lap cheong sausages (about 100 g), thinly sliced
1 tablespoon neutral oil (15 ml), such as canola or sunflower oil
2 scallions (about 30 g), thinly sliced; keep the white and green parts separate
1 tablespoon finely grated fresh ginger (6 g)
1¾ cups low-sodium chicken broth or water (420 ml), including some strained mushroom soaking liquid if desired
2 tablespoons regular soy sauce (30 ml)
1 tablespoon oyster sauce (15 ml); use vegetarian mushroom stir-fry sauce for a vegetarian-style alternative, noting it will taste less briny
1 teaspoon toasted sesame oil (5 ml)
¼ teaspoon ground white or black pepper (about 0.5 g)
1 teaspoon toasted sesame seeds (3 g), optional, for serving

Instructions

Soak the mushrooms and prepare the rice. Cover the dried shiitakes with hot water and leave them to soften for 20 minutes. Meanwhile, rinse the jasmine rice in a bowl or fine-mesh strainer, changing the water several times until it is less cloudy. Drain well. When the mushrooms are soft, remove and discard their tough stems, then slice the caps. Strain the soaking liquid through a fine sieve or coffee filter to catch grit. Measure out ¼ cup (60 ml) for the cooking liquid if you like; make up the rest of the 1¾ cups (420 ml) with broth or water.
Season and brown the chicken. Pat the chicken pieces dry and toss them with the pepper and 1 teaspoon of the soy sauce. Heat the oil in a heavy, lidded pot or Dutch oven over medium heat. Add the chicken in one layer and brown it for 6 to 7 minutes, turning the pieces once or twice. It does not need to be cooked through yet. Transfer it to a plate; leave any browned bits in the pot.
Build the savory base. Add the sliced sausage to the pot and cook for about 1 minute, stirring as it releases some of its fat. Add the scallion whites and ginger and stir for 30 seconds, just until fragrant. Stir in the sliced shiitakes and drained rice, coating the grains with the aromatics for about 1 minute. Avoid prolonged frying, which can make the rice stick before it has enough liquid.
Add the liquid and sauces. Pour in the measured broth or water and mushroom liquid, then add the remaining soy sauce, oyster sauce, and sesame oil. Stir once to distribute the seasonings and scrape up any browned bits. Bring the liquid just to a simmer over medium heat; this should take about 2 minutes. Taste a spoonful of the liquid before covering. It should be savory but not overwhelmingly salty, since the sausage and sauces season the rice as they cook.
Cook the rice and chicken. Arrange the browned chicken over the rice and cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 16 minutes without lifting the lid. The gentle, covered heat cooks the rice while the chicken finishes steaming. If your burner runs hot, use its smallest setting or a heat diffuser; a vigorous boil can scorch the bottom before the center grains are tender.
Rest, then check doneness. Turn off the heat and leave the pot covered for 10 minutes so the rice can finish absorbing moisture. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If any piece is below that temperature, cover and cook on low for a few more minutes, then check again. If the rice is still firm, add 2 tablespoons (30 ml) hot water and cook covered for 3 to 5 minutes before resting briefly.
Fluff and serve. Gently lift and fold the rice from the bottom so the sausage, mushrooms, and chicken are evenly distributed. Sprinkle over the scallion greens and sesame seeds, if using. Serve while hot, taking care to scoop up some of the browned, flavorful rice from the bottom without scraping up any scorched spots.

Tips

Choose the right pot and keep the lid on. A heavy pot with a snug lid holds steam more evenly than a thin saucepan. Resist checking the rice during its 16-minute cook: lifting the lid releases heat and steam, which can leave the top grains underdone. If your lid is loose, place a clean kitchen towel over the pot before setting the lid on top, keeping the towel ends well away from the flame or burner.
Use mushroom liquid thoughtfully. Shiitake soaking water adds a deep, earthy flavor, but grit can collect at the bottom of the bowl. Strain it carefully and use only the measured amount in the recipe. If you skip it, use broth or water instead. Fresh shiitakes work too: use about 5 oz (140 g), sliced, and replace the soaking liquid with an equal amount of broth or water.
Keep the rice-to-liquid measurement steady. Drain rinsed rice thoroughly, and measure the broth before adding the soy and oyster sauces. The recipe is designed for jasmine rice and a covered pot; brown rice, short-grain rice, and rice cookers each need different liquid levels or cooking times. For the first attempt, follow the stated rice and pot method rather than changing several variables at once.
Adjust salt at the table, not by guessing early. Lap cheong and regular soy sauce can both be salty, and brands vary. Low-sodium broth gives you more control. If you do not have oyster sauce, use mushroom stir-fry sauce or add an extra teaspoon of soy sauce; the latter makes the dish saltier and less rounded, so taste the cooking liquid before covering.

Serving Suggestions

This rice is substantial enough to serve as a complete main dish. For a fresh contrast, pair it with quickly blanched or stir-fried bok choy, gai lan, or green beans. A plate of sliced cucumber with rice vinegar and a little sesame oil also balances the savory sausage and chicken without needing another cooked dish.

Set out chili crisp, sliced fresh chili, or a small dish of soy sauce so diners can season their own portions. For a family-style meal, bring the pot to the table after fluffing, or transfer the rice to a warm serving bowl. Add the scallion greens at the end so they stay bright, and serve with a spoon that can reach the flavorful bottom layer.

Variations

Make it without chicken. Leave out the chicken and add 8 oz (225 g) firm tofu, cut into bite-size cubes and browned separately, or use 5 oz (140 g) extra mushrooms. For a fully vegetarian version, use vegetable broth and vegetarian mushroom stir-fry sauce instead of oyster sauce. Lap cheong is usually pork-based, so omit it too or use a suitable plant-based sausage; the result will be less rich and smoky.

Change the protein. Boneless pork shoulder or pork loin cut into small pieces can replace the chicken, but cook whole pieces of pork to a safe minimum internal temperature of 145°F (63°C) and let them rest for 3 minutes. For shrimp, cook the rice without them and stir in peeled shrimp during the final 5 to 7 minutes, checking that they reach 145°F (63°C). Avoid adding raw seafood at the beginning, when it may overcook before the rice is done.

Add vegetables or use a different mushroom. Small pieces of carrot or diced Chinese cabbage can go into the pot with the shiitakes. Keep additions modest so they do not crowd the rice or release too much water. Fresh shiitakes, oyster mushrooms, or button mushrooms can stand in for dried shiitakes, though dried mushrooms give a more concentrated aroma. If using fresh mushrooms, there is no soaking liquid to add.

Make the flavor milder or more fragrant. Use water instead of broth and reduce the soy sauce slightly for a gentler seasoning. For a more pronounced ginger note, increase the ginger to 1½ tablespoons (9 g). A small handful of chopped cilantro or extra scallion greens makes a fresh garnish, while a pinch of white pepper gives a subtle warmth. Add heat with chili oil at the table rather than changing the pot for everyone.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking; do not leave cooked rice sitting at room temperature for an extended period. Refrigerated leftovers keep for 3 to 4 days. For longer storage, freeze portions in airtight containers for up to 2 months for best texture. Cool and pack them promptly, label the date, and thaw in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat. Add a tablespoon or two of water to rice in a covered microwave-safe bowl, then microwave, stirring halfway through, until steaming throughout. On the stovetop, warm it in a covered pan over low heat with a splash of water, stirring occasionally. The USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Rice can dry out in the refrigerator, so add water gradually rather than flooding it.

Frequently Asked Questions

Is Chinese bucket rice the same as bamboo-tube rice?
Not always. Names for rice dishes vary by region, restaurant, and translation. Bamboo-tube rice is a recognized preparation in parts of China, including communities in Yunnan, while this recipe uses a regular pot and borrows the idea of cooking rice with savory additions. It is a convenient adaptation, not a claim that every dish called bucket rice is made this way.

Can I use a rice cooker?
Possibly, if your cooker supports mixed rice or porridge-style settings and its instructions allow raw meat to cook with rice. For a more predictable result, brown the chicken and sausage in a pan first, then follow your cooker’s guidance for the amount of liquid and mixed ingredients. Check the chicken with a thermometer before serving; do not assume that the rice-cooker cycle alone guarantees it has reached 165°F (74°C).

Why is the rice still hard or wet?
Hard rice often means the pot lost too much steam, the heat was too low to maintain a gentle simmer, or the rice was not fully covered by liquid. Add a little hot water and cook covered for several more minutes. If the rice is wet, let it rest covered off the heat for another 5 minutes, then fluff gently. Next time, drain the rinsed rice well and avoid lifting the lid during cooking.

Can I prepare the ingredients ahead?
Yes. Soak and slice the mushrooms, rinse and drain the rice, cut the chicken, and slice the sausage and aromatics ahead. Keep the raw chicken covered in the refrigerator, separate from ready-to-eat ingredients, and cook it within 1 to 2 days. For the best rice texture, assemble and cook the dish shortly before serving rather than soaking the rice for hours in the seasoned liquid.

What can replace Chinese sausage?
Chinese lap cheong contributes sweetness, salt, and a cured, savory flavor. Thinly sliced smoked sausage is a practical substitute, though it will taste less sweet and may have a stronger smoke flavor. For a milder dish, omit it and add a few extra mushrooms. If using another sausage, check its packaging and cook it according to its instructions; adjust soy sauce only after tasting.

Can I make this recipe with brown rice?
Brown rice generally needs more liquid and a longer cooking time than jasmine rice, so it is not a direct swap in this method. Follow the package directions for the brown rice and adapt the meat timing separately; chicken still needs to reach 165°F (74°C). The safest approach is to cook the brown rice first or use a tested mixed-rice setting, then add fully cooked toppings.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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