Revel in your newfound freedom and entertain at home with this dish that is sure to impress your guests, and their tummies!

Ingredients:

6x dried shiitake mushrooms

2x spring onion stalks

1x sausage

10x slices ginger

4x boneless chicken thigh

2 tsp sugar

1 tbsp oyster sauce

1 tsp corn starch

1 tbsp dark soy sauce

2 tbsp light soy sauce

1 tsps Chinese rice wine

2x garlic cloves

1 cup jasmine rice

1.5 cups chicken stock

Method:

Soak shiitake mushrooms in warm water for 30mins

Slice spring onions, ginger, sausage and shiitake mushrooms

Cut chicken into bite sizes

Combine sugar, corn starch, oyster sauce, and soy sauces with the chicken in a bowl

Marinate chicken for 20mins

In a wok, heat oil and stir fry diced garlic and marinated chicken until chicken is lightly brown

Add in spring onions, ginger, sausage, shiitake mushrooms and lightly stir fry

In a claypot, bring rice and chicken stock to the boil

Cover then cook for 15mins at a reduced heat

Place all ingredients on top of the rice, cover and cook for a further 15mins

Enjoy!