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“Clay Pot” Chicken and Rice with Shiitake Mushrooms
This is a simplified version of a Cantonese classic that's traditionally cooked in and served from a clay pot. An Instant Pot makes quick work of cooking the rice and chicken and can even produce a lightly crisped layer of rice on the bottom. Oyster sauce, soy sauce and dried shiitakes add tons of umami, so the dish is rich and satisfying. The mushrooms must soak for about 30 minutes to rehydrate; use this time to complete the other prep. For a complete meal, serve the rice with steamed or stir-fried bok choy.
dried shiitake mushrooms (about ½ ounce)
01Place the shiitakes in a small heat-safe bowl cover with boiling water. Soak until softened, about 30 minutes. Remove the shiitakes, reserving ¼ cup of the liquid. Remove and discard the stems; thinly slice the caps. While the mushrooms soak,in a medium bowl, stir together the chicken, oyster sauce, soy sauce, ginger, sugar, ½ teaspoon each salt and pepper. Set aside.
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