GINGER CHILLI CHICKEN AND MUSHROOM CLAYPOT RICE
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.