Malaysian Chicken in the Pot
8 chicken thighs cut in half (you could use other pieces of chicken too)
4 tbsp. oyster sauce
6 tbsp. soy sauce
2 tsp. cornflour
4 tbsp. rice wine vinegar
2 inches of ginger julienned
2 tsp. kosher salt
1 tsp pepper
2 tbsp brown sugar
4 scallions chopped
15-20 dried shitake mushrooms (soaked in warm water for 30 minutes)
3 cups of rice
6 cups chicken stock
Marinate the chicken in all the ingredients except the mushrooms, scallions and rice for an hour (in the refrigerator).
Take either a wok or a big frying pan ( preferably non-stick ) and brown the chicken pieces. Don't toss the marinade. About 3 minutes on each side but try and get the skin crispy. Once the chicken is done and set aside, stir fry the mushrooms in the same pot ( you can get rid of the water the mushrooms soaked in), quickly and set aside.
In a pot ( one that can go in the oven like a cast-iron pot ) pour in the rice and chicken broth. Bring to a boil and then down to simmer, cover and let it cook for about 15 minutes. The rice should almost be done but not completely and if it is completely done and there is no more liquid left, toss in a cup or so of water and mix the rice up.
Take the remaining marinade and pour it into the rice. Stir thoroughly. Now place the chicken and mushrooms on top. Put in the oven at 350 for about 30 minutes or until the chicken is cooked through.
Toss the scallions on top and serve.