CANTONESE CLAYPOT RICE - Cuisine Magazine - From New Zealand to the World

Ingredients

• 150g boneless chicken thighs, diced
• 3 dried shiitake mushrooms, soaked in hot water until softened, squeezed dry
• 2 tablespoons vegetable oil
• 20g salted fish (use whatever is available from your Asian grocer), diced
• 1 teaspoon finely chopped garlic
• 1 tablespoon finely sliced ginger
• 1 lap cheong sausage, thinly sliced
• 200g long-grain rice, rinsed and drained well
• 310ml chicken stock or water
• 2 baby bok choy, trimmed and blanched
• chopped coriander, to garnish
• FOR THE MARINADE
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon ginger juice, squeezed from grated fresh ginger
• ½ teaspoon sugar
• ½ teaspoon dark soy sauce
• ½ teaspoon Chinese five spice
• 1 tablespoon Shaoxing rice wine
• 1 teaspoon sesame oil