Soak the mushrooms for at least 2-3 hours, then slice thinly
Debone the chicken thighs and dice
Finely chop the ginger
Put the chicken in a medium bowl and add the ginger
Add all the marinade ingredients and the mushrooms. Mix well
Wash the rice thoroughly
Start to cook the rice in a medium claypot or heavy based casserole. Use a little less water than you might normally - about 1 1/2 cups of water to every cup of rice, together with a tablespoon of vegetable oil.
Without covering the pan, bring the mixture to the boil
Turn down the heat to medium-low and add the chicken mix on top. Do not stir!
Cover the pan and turn the heat to low.
Simmer for 15-20 minutes on a very low heat to avoid burning the rice.
The rice should have a crispy golden brown bottom layer followed by a fluffy top.
Serve in the clay pot with a bowl of sweetened soy sauce on the side (2 part sugar to 3 parts soy and a little chilli to taste)
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.