Ingredients

Chicken Marinade

2 small boneless chicken thighs (300g), cut into small chunks

15g ginger, julienned

1 Thai shallot, crushed

1 clove of garlic, crushed

1 tablespoon oyster sauce

½ tablespoon sesame oil

1 tablespoon neutral cooking oil

1 teaspoon dark soy sauce

1 tablespoon Shaoxing wine (optional)

½ teaspoon anchovy salt

1 teaspoon sea salt 

½ teaspoon MSG (optional)

1 teaspoon sugar

½ teaspoon cracked white pepper

1 tablespoon potato starch or corn starch

Other:

25g (3) dried shiitake mushrooms

300g Jasmine rice

425g canned Eyrewoolf abalone, sliced 0.5cm thick and liquid reserved

Neutral cooking oil

1 handful coriander (optional)

1 small handful spring onions, sliced (optional)

1 long red chilli, sliced (optional)

Cracked white pepper

Method

How to prepare shiitake mushrooms

• In a medium bowl, cover shiitake mushrooms in water and soak overnight in the fridge. Place a small plate on top to keep mushrooms steeped.
• In a small pot, add the rehydrated mushrooms with the water and a pinch of salt. Bring to the boil then cover and simmer on low for 30 minutes, or until firm but tender. 
• Remove mushrooms and reserve the water  for the rice. Allow shiitake mushrooms to cool then squeeze well to remove moisture before cutting into quarters (bite-sized pieces).

Duncan’s tip: Keep any leftover mushroom liquid and stems in the fridge or freezer to add to your next broth. 

How to make Claypot Rice

• In a medium bowl, add all chicken marinade ingredients and mix well. Allow to marinate for 30 minutes, or for best results in the fridge overnight. 

Duncan’s tip: Rehydrate the shiitake mushrooms and marinate the chicken the night before to save time.

• Add cooked shiitake mushrooms into the same bowl and mix well. 
• Rinse 300g rice under water a few times until water runs clear to remove excess starch. Add to a large claypot along with 300 ml of liquid, made up of all the abalone brine and some of the shiitake mushroom liquid and allow to soak for 20 minutes. 

 Duncan’s tip: If you do not have a claypot, use a small-medium cast iron pot with a lid.

• Cover claypot with lid and cook on medium heat for 10 minutes, or until most of the liquid has evaporated. 

Duncan’s tip: Refrain from turning heat on high as this may cause damage to the claypot.

• Spread chicken and mushroom mixture evenly on top of the rice and drizzle 2 tablespoons of neutral cooking oil around the edge of the claypot. Cover and cook on low for 20 minutes.

Duncan’s tip: The drizzling of the oil is critical to scorch the rice and give a crispy result. 

• Top with sliced abalone just to warm through, and drizzle a touch more oil around the sides of the claypot. Cover and cook on medium for 2 minutes then remove from heat and allow to rest for 5 minutes before serving.
• Garnish with coriander, chopped spring onions, sliced red chillies and cracked white pepper.