Claypot Chicken Rice

Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Once soft, squeeze out excess water, remove stems, and slice the mushroom caps.

In a large bowl, combine the chicken thigh pieces with 40g light soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, 5g sesame oil, white pepper, and cornstarch. Mix well and marinate for at least 20 minutes.

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Drain well.