Clay Pot Chicken Rice (鸡肉煲仔饭)

omnivorescookbook.com

John Doran

subheading: For the rice:

230 grams (1 cup) raw white rice (short round) (*see footnote 1)

350 milliliters (about 2 teaspoons less than 1 and ½ cup) water

2 teaspoons vegetable oil

15 (20 grams / 0.5 ounces) dried shiitake mushrooms (or 2 cups fresh shiitake mushrooms)

subheading: For marinade:

2 (500 grams / 1 pound) bone-in chicken leg-and-thigh portions, chopped (*see footnote 2) or 4 boneless chicken thighs

1 tablespoon light soy sauce

1 tablespoon Shaoxing wine (or Japanese sake)

1 teaspoon minced ginger

1 teaspoon sugar

½ teaspoon salt

1 tablespoon cornstarch

subheading: For the sauce:

3 cloves garlic, crushed

4 tablespoons oyster sauce

2 teaspoons sugar

(optional) 2 cups Chinese broccoli, baby bok choy or chopped broccoli

Directions at omnivorescookbook.com

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