Name: Claypot chicken and mushroom rice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 2 cups long grain white rice (like jasmine or Hom Mali); 6 dried shitake mushrooms; 2 tbsp dried lily flowers (optional); 2 dried wood ear mushrooms; 250 g boneless chicken (thighs are preferable); 1 tbsp cornstarch; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 2 tsp oyster sauce; 1 tsp Shaoxing wine; 1 small finger fresh ginger - julienned; 2 sticks spring onion - roughly chopped; ½ tsp sugar; pinches salt and pepper

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields1 Servings

Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

INGREDIENTS

2 cups long grain white rice (like jasmine or Hom Mali)

6 dried shitake mushrooms

2 tbsp dried lily flowers (optional)

2 dried wood ear mushrooms

250 g boneless chicken (thighs are preferable)

1 tbsp cornstarch

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tsp oyster sauce

1 tsp Shaoxing wine

1 small finger fresh ginger - julienned

2 sticks spring onion - roughly chopped

½ tsp sugar

pinches salt and pepper

HOW TO MAKE

Add the dried mushrooms, lily flowers, and wood ears to 3 separate bowls. Cover with boiling water and leave for 2 hours.

Squeeze excess water out of the mushrooms and cut the lily flowers in half. Clean the wood ear mushrooms.

Add the mushrooms and lily flowers to a mixing bowl. Then add the chicken, cornstarch, soy sauces, oyster sauce, wine, oil, salt and pepper.

Leave to stand for at least 30 minutes. Longer is best.

Add rice, chicken and marinade mixture to the inner bowl of your rice cooker then fill with water or chicken stock to the 2 mark on WHITE RICE level line.

Add the ginger and spring onion to the top. Close the lid, press the WHITE RICE function (or preferably CLAY POT function if you have it / set for 1 hour).

Press START and cook. When the cycle is finished stir then leave to rest for 10 minutes on KEEP WARM with the lid closed.

Serve and garnish with spring onions - chopped.

Ingredients