If I could describe this dish in terms of other popular dishes, I’d say this is a combination of claypot rice, lo mai kai and lotus leaf rice.

All these dishes are effortful and challenging to replicate at home, so this one pot recipe is what I’m happy to settle for without having to sacrifice time and energy! Yes, I’m not going to promise that this dish is going to turn out better than the world’s best claypot rice or lo mai kai. It’s an express meal after all. But this recipe is what I'll keep close to me when feeding the family, and I hope you’ll try it out!

Prep time: 5 - 10 minutes, excluding soaking of dried shiitake mushrooms

Cook time: 10 minutes by the stove, 20 - 30 minutes unattended

Serves: 2

Ingredients

• 1 cup / 195g of washed rice - I used this

• oil

• 2 garlic cloves, smashed

• handful dried shiitake mushrooms, washed & pre-soaked

• ~200 - 250ml of mushroom stock (from soaking mushrooms), please read Notes, point 3

• 500g boneless chicken thighs

• 1.5 tbsp sesame oil

• 1 tbsp chinese cooking wine - I used this

• 1 tbsp light soy sauce

• 1/2 tsp salt

• 1 tsp sugar

• dash of white pepper

Notes

1. I used the 1 cup measurement typically used for baking to measure the rice. I typically eyeball this amount when cooking for my family but I wanted to provide some form of standardisation so you can replicate this dish at home

2. If you are familiar with the amount of uncooked rice you should cook for your family, I’ll suggest using that if you’re cooking in a nonstick cookware. For other types of cookware, I’ll suggest adding at least 1/2 person’s portion more in case there is sticking.

3. The mushroom stock you add to the pot depends on the amount of rice you are making. If you are cooking more rice than what’s listed in the recipe, you will likely need more stock. Our personal rule of thumb when cooking rice in a pot - add liquid until about 1cm above the rice in the pot

Method

• Prepare dried shiitake mushrooms by soaking it in hot water until fully hydrated and soft. It should take minimally 2 hours, you can even do so overnight in the fridge, once the water has cooled down to room temperature, for a more flavourful mushroom stock to use in this recipe.

• Squeeze out excess liquid and slice the mushrooms into bite-sized pieces before cooking them

• Marinade chicken and store it in the fridge for 30-60 minutes

• Once the chicken is done marinating, heat a sufficiently large pot and add any oil of choice

• Stir fry the garlic until fragrant then add marinated chicken

• Brown both sides of the chicken thighs, this should take a few minutes each side

• Set aside the half cooked chicken, add washed rice into the pot and fry with all the aromatics

• Level out the rice in the pot, add mushroom stock until about 0.8 - 1 cm above rice level

• Add chicken & hydrated + cut shiitake mushrooms to the pot

• Lower the heat such that the liquid is only simmering, then cover the pot with the lid while leaving a small gap

• Once all the liquid has dried up and chicken cooked, the rice is ready to serve! This should take about 20 minutes if you are following the proportions in this recipe.

• Enjoy with garnishes like cut chillies, spring onions and cilantro. You can add another dash of light/dark soy sauce and sesame oil to further adjust the flavours if needed.

Notes

1. I did cut the half-cooked chicken thighs after Step 7 into smaller pieces so it was easier to serve

2. Will not recommend adding extra water if you find that all the water has been absorbed but rice is not cooked yet. It affects the texture of the rice and will not help it to cook properly. The general rule of thumb to have the water 0.8 - 1 cm above rice should work! It has always worked for us.

3. If the above happens, continue to let the residual moisture and steam cook the rice if it is not fully cooked yet by closing the pot lid entirely on low-medium heat. You can also fluff up the rice before closing the lid so the moisture is evenly mixed.

4. On some days, I like to cook until there is a light layer of 锅巴 (scorched rice crust). You will know when you smell a hint of burnt food while your rice is cooking on the stove.

5. If you end up not having enough mushroom stock, you can add water or chicken stock. I usually just add water. But to err on the safer side, I always just soak my mushrooms with more water than I think I need.

6. I did not add extra seasonings or condiments just before serving, the flavours were just right for my family!

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