👨‍🍳 Instructions

1. 1

   Rinse the jasmine rice thoroughly until the water runs clear. Drain well and set aside. Rehydrate the dried shiitake mushrooms in hot water for at least 30 minutes, or until softened. Drain, reserving about 1/2 cup of the soaking liquid, and slice the mushrooms.

   💡 Tip: Soaking the mushrooms in hot water speeds up the process.
2. 2

   In a medium bowl, combine the diced chicken thighs with light soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, sugar, salt, and white pepper. Mix well to ensure the chicken is evenly coated. Marinate for at least 20 minutes at room temperature, or longer in the refrigerator.

3. 3

   Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 2-3 minutes until it's about 70% cooked. Add the sliced shiitake mushrooms and stir-fry for another minute. Remove from heat.

4. 4

   Prepare your clay pot or a heavy-bottomed saucepan. Add the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low, cover, and simmer for 10 minutes.

5. 5

   Remove the lid from the rice and quickly spread the cooked chicken and mushroom mixture evenly over the top. Pour the reserved mushroom soaking liquid over the chicken and rice.

   💡 Tip: Work quickly to minimize heat loss from the rice.
6. 6

   Cover the pot again, reduce heat to the lowest setting, and cook for another 15-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Listen for a slight sizzling sound, which indicates the formation of the desirable crispy rice layer at the bottom.

   💡 Tip: Avoid lifting the lid too often, as this can disrupt the steaming process.
7. 7

   Once cooked, let the claypot rice rest, covered, for 5 minutes off the heat. Stir everything together gently to combine the rice with the chicken and mushroom mixture. Garnish with sliced scallions before serving.