4 dried shitake mushrooms
600g (1.3 lb) chicken thigh fillets, cut into roughly 4cm pieces
2 tbsp soy sauce
1 tsp dark sweet soy sauce
2 tsp sesame oil, plus extra to drizzle at the end
1 tsp cornflour (cornstarch)
2 Chinese lap cheong sausages, sliced
3 garlic cloves, finely chopped
1 tbsp finely grated ginger
2 cups jasmine rice
2 cups chicken stock
½ cup Chinese Shaoxing cooking wine
1 tbsp honey
sliced spring onion (scallions), to serve
Soak the dried mushrooms in hot water for 15 minutes to soften. Remove and discard the stems from the mushrooms. Cut the mushrooms in half.
Combine the chicken with the soy sauce, dark sweet soy sauce, sesame oil and cornflour.
In a large claypot or heavy-based pot with a lid (cast iron dutch ovens are ideal if you don’t have a claypot), place the chicken, mushrooms, sausage, garlic, ginger and rice. Mix until well combined. Add the chicken stock, Chinese wine and honey and stir until mixed thoroughly. Cover and place over a high heat and bring to a simmer. Once simmering, turn the heat to low and cook gently for 30 minutes or until the liquid has been absorbed and the rice is tender.
Remove the lid. Sprinkle the top of the rice with spring onion and a drizzle of sesame oil. Serve warm.
– You can also make this in a rice cooker. Marion tested the recipe in the Panasonic 10 Cup Rice Cooker (CN188WST). Simply place all the ingredients into the bowl of the rice cooker and select the ‘Claypot’ cooking function for an automatic cook time.