Chicken and Mushroom Claypot

Name: Chicken and Mushroom Claypot
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 g chicken thigh, boneless and skinless, cut into bite-size pieces; 50 g dried shiitake mushrooms, rehydrated, sliced and stems removed; 300 g Jasmine rice, rinsed and drained; 300 ml water; 100 ml water (used to rehydrate the mushrooms); 2 tbsp soy sauce; 1 tbsp Shaoxing vinegar; 1 tbsp Cornflour; 1 tsp MSG; 1 tbsp sugar; 1 tsp Sesame oil; 4 cloves garlic, minced; 1 thumb-sized ginger, sliced; 2 spring onions, thinly sliced; 2 tbsp dark soy sauce; 1 tbsp sugar; 1-2 red chilli, chopped; 4 cloves garlic, minced; 4 cloves garlic, minced; 1 tbsp Shaoxing vinegar

TheMancunianCook @TheMancunianCook

Manchester

Get ready for a flavor explosion with this chicken and mushroom claypot featuring a spicy chilli and garlic glaze.😍🍗🍄 The perfect combination of heat and savory that will leave your taste buds craving for more.🤤

TheMancunianCook @TheMancunianCook

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Ingredients

1 hour

4 servings

Claypot
300 gchicken thigh, boneless and skinless, cut into bite-size pieces
50 gdried shiitake mushrooms, rehydrated, sliced and stems removed
300 gJasmine rice, rinsed and drained
300 mlwater
100 mlwater (used to rehydrate the mushrooms)
2 tbspsoy sauce
1 tbspShaoxing vinegar
1 tbspCornflour
1 tspMSG
1 tbspsugar
1 tspSesame oil
4 clovesgarlic, minced
1thumb-sized ginger, sliced
2spring onions, thinly sliced
Chilli & Garlic Sauce
2 tbspdark soy sauce
1 tbspsugar
1-2red chilli, chopped
4 clovesgarlic, minced
4 cloves garlic, minced
1 tbspShaoxing vinegar

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Steps

1 hour

1

In a large bowl, mix together chicken, sesame oil, soy sauce, Shaoxing vinegar, MSG, cornflour, and sugar. Marinate for at least 30 minutes, or up to 1 hour.
2

In a small pan, prepare the chilli garlic reduction by mixing together dark soy sauce, sugar, chopped red chilli, minced garlic, lime juice, and Shaoxing vinegar. Allow to reduce until thickened approx 5 mins on a low heat, set aside.
3

In a claypot or a large pan, heat up some oil over medium heat. Fry the minced garlic, sliced ginger and half of the spring onions until fragrant.
4

Add in the rice and stir until well coated with the garlic and ginger. Add in the water (and persevered mushroom water) and stir again before bringing it to the boil.
5

Place the marinated chicken pieces on top of the rice. Add in the rehydrated shiitake mushrooms, arranging them evenly around the pot.
6

Bring the pot to a boil, then reduce the heat to low and cover with a lid. Cook for 20-25 minutes or until the rice is fully cooked and the chicken is tender. The rice will start to stick and crisp on the bottom, this is what we are looking for.
7

Serve hot, garnished with sliced spring onions and a drizzle of chilli garlic reduction sauce on top.