Claypot chicken and rice

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How to make Claypot chicken and rice

  • Yield : 4
  • Prep Time : 0:35
  • Cook Time : 0:25
  • Total Time : 1:00

Ingredients

  • 1 tablespoon light soy sauce
  • 1 tablespoon shaoxing wine
  • 1 tablespoon fresh ginger, julienned
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1 tablespoon cornflour
  • 700g chicken thigh fillets, trimmed, halved
  • 250g (1 1/4 cups) long-grain white rice, rinsed
  • 375ml (11/2 cups) Massel chicken style liquid stock
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 100g shiitake mushrooms, trimmed
  • 2 tablespoons oyster sauce
  • Green shallots, sliced, to serve

Method

  • Step 1 Combine soy sauce, wine, ginger, sugar, salt and cornflour in a glass bowl. Add chicken and stir to coat. Cover and place in the fridge for 30 minutes or overnight, if possible, to marinate.
  • Step 2 Place the rice, stock and sesame oil in a claypot or flameproof casserole dish over medium-high heat. Bring to a simmer, stirring often. Reduce the heat to low, cover and cook for 10 minutes, until liquid is absorbed.
  • Step 3 Meanwhile, heat peanut oil in a large frying pan over high heat. Drain chicken, reserving marinade. Pat dry with paper towel. Cook chicken, in batches, for 2 minutes each side or until browned. Transfer to a plate. Cook mushrooms, stirring, for 2 minutes or until golden.
  • Step 4 Add oyster sauce to reserved marinade. Stir to combine. Pour over the rice in the claypot. Top with the chicken and mushrooms. Cover and cook for 15 minutes or until chicken is cooked through. Sprinkle with green shallot.

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