Claypot-style Chicken Rice

Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles

	8 dried shiitake mushrooms
	4 boneless, skinless chicken thighs (about 350g)
	2 cloves garlic, chopped
	20g (1 tablespoon) grated ginger
	2 spring onions, sliced
	1 tablespoon soy sauce
	1 tablespoon oyster sauce
	1 teaspoon honey
	1 tablespoon Shaoxing wine
	1 tablespoon peanut or plain oil
	1-2 tablespoons chilli bean sauce/toban djan (optional)
	250ml chicken stock (add ¼ teaspoon salt if you have homemade or fresh stock)
	1 cup brown jasmine rice (or long grain white), rinsed
	200g bok choy, trimmed and leaves separated
	a handful of coriander leaves
	1 teaspoon sesame oil

1.	Soak the shiitake in 175ml water for 30 minutes.
2.	Remove from the soaking water (saving the water) and cut into quarters, discarding the stems.
3.	Put the chicken thighs in a baking dish. Add the garlic, ginger, spring onions, soy sauce, oyster sauce, honey, Shaoxing wine and oil and mix well to coat (add the chilli sauce if you want it spicy).
4.	Cover with foil or a lid and leave to marinate while the oven heats.
5.	Heat the oven to 180°C.
6.	Put the covered dish in the oven and bake for 20 minutes, then uncover and bake for another 10 minutes.
7.	Remove the chicken, slice, then add back to the dish and stir well to coat in any juices. Set aside.
8.	Bring the chicken stock and shiitake water (425ml in total) to the boil in a heavy-based saucepan.
9.	Add the rice and shiitake, return to the boil then turn down to very low, cover and cook for 20 minutes.
10.	Uncover, top with the chicken and juices, bok choy, coriander leaves and sprinkle over the sesame oil.
11.	Re-cover and cook for a further 5 minutes, then leave for 5 minutes, undisturbed, before serving.