Chicken and mushroom claypot rice

Rinse Jasmine rice thoroughly under cold running water until the water runs clear. Soak the rinsed Jasmine rice in 450 grams of Water for at least 30 minutes.

Rehydrate Dried shiitake mushrooms by soaking them in hot water for 20 minutes until softened. Squeeze out excess water, remove stems, and slice the mushroom caps thinly. Reserve 50 grams of the mushroom soaking liquid.

Cut Boneless skinless chicken thigh into 2.5 cm pieces. Mince 10 grams of Ginger and 5 grams of Garlic. Chop 10 grams of Scallion.