Serves 6

Ingredients:

Spring Onion Oil

• 1 bunch of spring onions, green part sliced
• 1.5 cups grapeseed oil

• 3 cm (1¼ in) piece fresh ginger, sliced
• 1 spring onion, sliced
• 1 tbsp Shaoxing wine
• 500g chicken thighs diced
• 300g shiitake mushrooms
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 1½ tsp cornflour
• 1 tbsp dark soy sauce
• 1 tbsp spring onion oil, plus extra
• 3 tbsp oyster sauce

Rice

• 2 Chinese sausages, sliced
• 1 cup basmati rice
• 1 ½ cups chicken stock
• 3 slices of ginger

Garnish

• Crispy spring onions
• 1 long red chilli, sliced

Method:

1. For the spring onion oil, put grapeseed oil and spring onion slices in a small saucepan and heat over medium high heat. Turn the heat off once spring onion slices are crispy and allow oil to cool. Set aside the crispy spring onion slices for garnish.
2. In a mortar and pestle, pound ginger and spring onion to a rough paste. Then add Shaoxing wine. Set aside.
3. In a bowl, add chicken thigh pieces and mushrooms. Now squeeze the ginger/spring onion liquid over the chicken. Add to that, 1 tablespoon light soy sauce, ½ teaspoon sesame oil, the cornflour, ½ tablespoon dark soy sauce, 1 tablespoon of the spring onion oil, and 1 tablespoon of oyster sauce. Mix and set aside to marinate for at least 20 minutes. With the remaining sauces, mix with 2 tablespoons of water and set aside.
4. Heat 2 tablespoons of spring onion oil in a claypot over medium high heat. Stir fry the chicken and mushroom mix for 5-6 minutes then remove and set aside.
5. Return claypot to stove over medium high heat and add another tablespoon of spring onion oil. When oil is hot, add the Chinese sausage and stir fry for 1-2 minutes.
6. Add the rice and cook for 2 minutes.
7. Add the chicken stock and ginger slices. Gently pour over chicken and mushroom mix, then pour over the sauce mix. Turn the heat to low, cover and allow to cook for 20 minutes.
8. Once cooked, drizzle over 1 tablespoon of spring onion oil, garnish with crispy spring onions and slices of fresh chilli.

NOTE: If you don’t own a claypot, this recipe works just as well using a heavy based casserole dish.