Chicken 'Clay Pot' Rice

Nutrition per serve

Ingredients

• 20g dried shiitake mushrooms
• 1pcs pak choy
• 1pcs spring onion
• 2clov garlic
• 150g Japanese rice
• 300g chicken thigh fillets
• 50g oyster sauce
• 310ml (1¼ cups) boiling water
• 10ml soy sauce
• 10ml sugar
• 10ml vegetable oil

Method

1. Step 1 — Soften shiitake mushrooms
   Put the mushrooms and 310ml (1¼ cups) boiling water in a small saucepan and bring to the boil. Reduce the heat to medium-low and cook, covered, for 8 mins or until the mushrooms are almost tender. Drain, reserving the soaking liquid. Thinly slice the mushroom caps, discarding the stems.
2. Step 2 — Prep ingredients
   Trim the pak choy and separate the leaves. Thinly slice the spring onion (see Cooking tip). Crush or finely chop 2 garlic cloves. Rinse the rice. Combine the garlic, 2 tsp soy sauce and 1 tsp sugar in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
3. Step 3 — Brown chicken
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat (see Did you know?). Cook the chicken for 2 mins each side or until browned. Remove from the pan.
4. Step 4 — Cook rice and chicken
   Combine the rice, mushrooms, reserved mushroom soaking liquid, oyster sauce and 1 tsp sugar in the same pan. Arrange the chicken on top. Cover and cook over low heat for 16-18 mins until the chicken is cooked through and the liquid is almost absorbed.
5. Step 5 — Serve up
   Add the pak choy to the rice mixture and cook, covered, for a further 5 mins or until the pak choy is tender and the liquid is absorbed. Remove the pan from the heat. Divide the rice, chicken and pak choy among bowls. Scatter with the spring onion and enjoy!
6. Step 6 — Did you know?
   Clay pot rice is a traditional Cantonese dish. The dish is cooked in one pot and consists of marinated meat, veggies and rice with a soy-based sauce. If you have a clay pot at home, this is the perfect time to use it!

Allergens

Sojabohnen, Fisch, Gluten, Weichtiere, Sesamsamen, Wheat