Claypot rice with chicken and mushroom

Rinse Jasmine rice thoroughly under cold water until the water runs clear. Drain and set aside.

Place dried shiitake mushrooms in a bowl and cover with hot water. Let them rehydrate for at least 30 minutes, or until softened. Once rehydrated, squeeze out excess water, remove stems, and slice the mushroom caps thinly. Reserve 30g of the mushroom soaking liquid.

Cut boneless skinless chicken thighs into bite-sized pieces. In a bowl, combine the chicken with 15g light soy sauce, dark soy sauce, Shaoxing wine, 5g sesame oil, white pepper, cornstarch, finely grated fresh ginger, and minced garlic. Mix well and marinate for at least 30 minutes.