Clay-Pot Style Chicken Rice with Dried Shiitakes

Serves 4

Ingredients

• 1.5 lb bone-in chicken thighs
• 2 cups long-grain white rice
• 10 dried shiitake mushrooms
• 2-inch piece fresh ginger
• 6 scallions
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 3/4 tsp salt
• 3 cups water

Instructions

1. 1Soak dried shiitakes in warm water 20 minutes; slice caps and reserve liquid.
2. 2Cut chicken thighs into 2-inch pieces; toss with soy sauce, sliced ginger, and half the scallions.
3. 3In a heavy Dutch oven or deep skillet, layer rice, sliced mushrooms, and chicken pieces; add reserved mushroom soaking water, remaining water, and salt.
4. 4Bring to a boil over high heat, then cover tightly, reduce to lowest simmer, and cook 35 minutes without lifting the lid.
5. 5Remove from heat, drizzle with sesame oil and remaining soy sauce, scatter sliced scallions, and let rest covered 10 minutes before serving.