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.
Add the garlic and ginger and as they begin to soften, turn the heat down to medium. Add the rice, butternut squash and chestnut/cremini mushrooms and toss into this fragrant oil.
Pour in the Japanese beer, then top up with 4 tablespoons of the water used to soak the porcini mushrooms and about 200ml/7fl oz/scant 1 cup water so the liquid is 2.5 cm/1in above the surface of the rice. Toss in the porcini mushrooms, cover the clay pot and simmer for about 10 minutes until the rice and squash are nearly cooked through.
Now drain and add the marinated chicken, arranging it on top of the rice. Carefully trickle the remaining oil around the inside surface of the pan to encourage a brown, crisp edge to the rice. Cover the pan and simmer gently for a further 15 minutes, then turn off the heat.
Add the pak choi/bok choy and re-cover the dish, leaving the clay pot to finish cooking with its own retained heat for a further 15 minutes.
Serve sprinkled with the sliced red chilli and the chopped coriander/cilantro leaves, if you like.
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