GIN­GER CHILLI CHICKEN AND MUSH­ROOM CLAY­POT RICE

donna hay - - Favourite Things One-dish Bakes -

2 ta­ble­spoons veg­etable oil

6 chicken thighs (800g), cut into 4cm pieces

2 cloves gar­lic, crushed

2 ta­ble­spoons grated gin­ger sea salt flakes

1½ cups (300g) long-grain rice

200g mixed Asian mush­rooms+, sliced

2½ cups (625ml) chicken stock

¹⁄³ cup (80ml) Chi­nese cook­ing wine (shaox­ing) chilli oil and mi­cro (baby) pur­ple shiso leaves, to serve

Heat half the oil in a large heavy-based saucepan over high heat. Add the chicken and cook for 2 min­utes or un­til browned. Re­move and set aside. Add the re­main­ing oil, the gar­lic, gin­ger and salt and cook, stir­ring, for 2–3 min­utes. Add the rice and mush­room and stir to com­bine. Add the stock and cook­ing wine and bring to the boil.

Re­turn chicken to the pan, cover with a tight-fit­ting lid and re­duce heat to low. Cook for 15 min­utes or un­til the rice is ten­der. Re­move from heat and set aside, cov­ered, for 5 min­utes. Top with chilli and shiso to serve. SERVES 4.

+ We used a com­bi­na­tion of King Ed­ward and shi­itake mush­rooms, but you can use any Asian mush­rooms you like.

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