Boozy Japanese claypot chicken

Name: Boozy Japanese claypot chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 2 tbsp oyster sauce; 6 dried porcini mushrooms; 450 g/1 lb skinless, boneless chicken thighs, cut into cubes; 2 tsp dark soy sauce; 4 baby pak choi/bok choy, ends trimmed; 250 ml/9 fl oz/generous 1 cup any Japanese-style beer; 2 red chillies, deseeded and sliced; 2 tbsp chopped coriander/cilantro leaves (optional); 4 anchovies; 4 tbsp sunflower oil; 2 tbsp finely chopped fresh root ginger; 4 garlic cloves, finely chopped; 200 g/7 oz butternut squash, peeled, deseeded and cut into cubes; 200 g/7 oz/1¼ cups long-grain white rice, rinsed and drained; 6 chestnut/cremini mushrooms, sliced

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

The anticipation on lifting the lid on a clay pot dish is fever pitch. So much is demanded from so little by so many – we want earthy, we want filling and we want a thing of rustic beauty. They might be a pain to get hold of, but the funkier the mushrooms, the more the earthy and beauty boxes are ticked.

Ingredients

450 g/1 lb skinless, boneless chicken thighs, cut into cubes
2 tsp dark soy sauc

Asia
Japan
Main course

Method

Marinate the chicken in the soy sauce and oyster sauce for 30 minutes.

Soak the porcini mushrooms in warm water for about 15 minutes until soft. Drain, reserving the soaking liquid. Discard any hard or gritty bits and chop the mushrooms roughly.

Heat 1 tablespoon of the oil in a clay