Clay pot chicken with Chinese sausage and mushroom

Clay pot cooking is convenient and produces very tasty results. All the flavours are trapped inside the pot, ready to be released when the lid is lifted at the dining table.

Serves

Prep time 15 minutes Chill time 30 minutes Cook time 25 minutes

3 skinless and boneless chicken thigh fillets, each

cut into 4 pieces

2 spring onions, white and green parts finely sliced

and separated

5cm piece fresh ginger, peeled and finely sliced

1 Tbsp oyster sauce

6 medium dried shiitake mushrooms 300g jasmine rice

2 Chinese sausages (lap cheong), finely sliced

Method

Combine the chicken and oyster sauce in a bowl. Cover and set aside for 30 minutes.

Meanwhile, put the mushrooms in a heatproof bowl. Pour over enough boiling water to cover and leave for 30 minutes until the mushrooms are soft. Drain and reserve 120ml of the soaking liquid.

Trim off the stems and discard. Cut each cap into quarters and set aside.

Wash the rice in several changes of cold water until the water runs clear. Drain well and put the rice in a 20cm clay pot or saucepan. Add 600ml cold water and place over high heat. When the water boils and forms bubbling holes in the rice, reduce the heat to low and cover. Cook for 10 minutes, until most of the water has evaporated.

Scatter the chicken and the marinade over the rice. Put the mushrooms and sausage on top of the chicken, then scatter with the spring onions and ginger. Cover and cook for 10 minutes until the chicken is cooked through.