Claypot Chicken & Rice
News| 1st June 2020

Revel in your newfound freedom and entertain at home with this dish that is sure to impress your guests, and their tummies!
Ingredients:
6x dried shiitake mushrooms
2x spring onion stalks
1x sausage
10x slices ginger
4x boneless chicken thigh
2 tsp sugar
1 tbsp oyster sauce
1 tsp corn starch
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tsps Chinese rice wine
2x garlic cloves
1 cup jasmine rice
1.5 cups chicken stock
Method:
- Soak shiitake mushrooms in warm water for 30mins
- Slice spring onions, ginger, sausage and shiitake mushrooms
- Cut chicken into bite sizes
- Combine sugar, corn starch, oyster sauce, and soy sauces with the chicken in a bowl
- Marinate chicken for 20mins
- In a wok, heat oil and stir fry diced garlic and marinated chicken until chicken is lightly brown
- Add in spring onions, ginger, sausage, shiitake mushrooms and lightly stir fry
- In a claypot, bring rice and chicken stock to the boil
- Cover then cook for 15mins at a reduced heat
- Place all ingredients on top of the rice, cover and cook for a further 15mins
Enjoy!