An immaculate one-pot baked Chinese dish with both meat, ham and protein packed shiitake mushrooms similar to the traditional claypot chicken rice dish.
Prep Time45 minutesmins
Cook Time1 hourhr
Total Time1 hourhr45 minutesmins
Course: Dinner, Lunch, Rice
Cuisine: Chinese
Diet: Gluten Free
Keyword: Chicken, Dairy Free, Egg Free, Gluten Free, Leg Ham, Nut Free, One Pot, Poultry, Shiitake Mushroom
Wash the rice and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker. Rice should be cooked to light and fluffy.
Pre-heat fan force oven to 160C or 320F. Place the sliced leg ham pieces onto a non-stick large baking pan lined with baking paper. Grill in the oven for around 20 minutes or until brown and crispy on both sides. Cut into 2 cm pieces with a kitchen scissors.
Combine chicken with marinade in a large bowl and mix well. Reserve for about 20 minutes.
Prepare and mix the sauce ingredients in a small bowl.
Heat up a large Dutch oven pot or any oven friendly pot. Add 8 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
Add the chicken pieces and stir-fry for 3 minutes on medium to high heat. Then add the mushrooms, the sauce prepared, ½ cup of water and stir-fry until chicken is cooked. Turn off the heat.
Add the steamed rice in step 1 and the leg ham pieces into the pot, toss and combine well and cover with lid.
Pre-heat the fan force oven to 180C or 350F. Put the pot into the oven and bake for 30 minutes.
To serve, place some of the chicken, shiitake mushrooms and leg ham at the bottom and side of a medium bowl, then add the rest of the rice and pack in tightly. Put a plate on the top of bowl, turn the bowl upside down and remove the bowl. Garnish with the chillies and spring onions and serve.