Chicken and Shiitake Mushrooms rice
An immaculate one-pot baked Chinese dish with both meat, ham and protein packed shiitake mushrooms similar to the traditional claypot chicken rice dish.
- Prep time
- 45 min
- Cook time
- 1 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 8 tbsp extra virgin olive oil
- 1 kg skinless chicken breasts (or thighs, trimmed and thinly sliced)
- 100 g dried shiitake mushrooms (soak in hot water for 20 mins. Stems removed and thinly sliced)
- 2 clove garlic ( finely minced)
- 4 cup basmati rice
- 340 g canned gluten free leg ham (thinly sliced to 1cm (0.4 inch) in thickness)
- 1/2 cup water
- 2 tbsp gluten free light soy sauce
- 6 tbsp gluten free kecap manis
- 2 tbsp medium dry sherry
- 1 tbsp sesame oil
- 1 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 1+1/2 tsp corn starch (or potato starch)
- 1 tsp ground white pepper
- 2 large fresh red chillies (finely chopped)
- 2 spring onions (finely chopped)
Instructions
- 1
Wash the rice and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker. Rice should be cooked to light and fluffy.
- 2
Pre-heat fan force oven to 160C or 320F. Place the sliced leg ham pieces onto a non-stick large baking pan lined with baking paper. Grill in the oven for around 20 minutes or until brown and crispy on both sides. Cut into 2 cm pieces with a kitchen scissors.
- 3
Combine chicken with marinade in a large bowl and mix well. Reserve for about 20 minutes.
- 4
Prepare and mix the sauce ingredients in a small bowl.
- 5
Heat up a large Dutch oven pot or any oven friendly pot. Add 8 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
- 6
Add the chicken pieces and stir-fry for 3 minutes on medium to high heat. Then add the mushrooms, the sauce prepared, ½ cup of water and stir-fry until chicken is cooked. Turn off the heat.
- 7
Add the steamed rice in step 1 and the leg ham pieces into the pot, toss and combine well and cover with lid.
- 8
Pre-heat the fan force oven to 180C or 350F. Put the pot into the oven and bake for 30 minutes.
- 9
To serve, place some of the chicken, shiitake mushrooms and leg ham at the bottom and side of a medium bowl, then add the rest of the rice and pack in tightly. Put a plate on the top of bowl, turn the bowl upside down and remove the bowl. Garnish with the chillies and spring onions and serve.