1 1/2 cups jasmine rice
3 cups (750ml) Asian-poached chicken stock
1 Asian-poached chicken, warm
Steamed bok choy, to serve
Coriander sprigs, to garnish
Sliced spring onions, to garnish
Sweet Braised Shiitake Mushrooms
50g (approx. 20) dried whole shiitake mushrooms
1 cup Asian-poached chicken stock
1/2 cup light soy sauce
4 tbsp mirin
3 tbsp caster sugar
Oyster Sesame Dipping Sauce
2 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp light soy sauce
To make sweet braised shiitake mushrooms, place mushrooms in a medium heatproof bowl. Cover with boiling water and set aside for 30 minutes or until softened. Drain. Discard stems. Thinly slice mushrooms. Place in a medium saucepan over a medium heat. Add chicken stock, soy, mirin and sugar. Stir until sugar dissolves. Bring to the boil then reduce heat to low. Simmer, uncovered, for 20 minutes or until most liquid is absorbed.
Wash rice under cold water until water runs clear. Place in a large saucepan over a medium heat. Add 3 cups chicken stock, cover with a tight-fitting lid and bring to the boil. Reduce heat to a low simmer for 10 minutes or until liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes.
Meanwhile, to make oyster sesame dipping sauce, combine all ingredients in a small bowl then set aside.
Thickly slice chicken breast to serve (or cut whole chicken into bite-sized pieces). Place rice on a platter. Top with chicken, mushrooms, bok choy and a drizzle of the dipping sauce. Garnish with coriander and spring onions. Serve with remaining sauce.
Smart Tip: This recipe is best made and eaten on the same day to enjoy the juicy texture.