AT A GLANCE
We use organic brown rice in this recipe for speed - it cooks faster than regular brown rice.
|01||Bring stock, Shaoxing, soy sauce, ginger, star anise and chicken to a simmer in a saucepan over medium-high heat and cook for 10 minutes. Remove from heat.|
|02||Heat oil in a large saucepan over medium-high heat, add garlic and the white part of the spring onions, and sauté until fragrant (2 minutes). Add rice and stir until lightly toasted. Ladle in 600ml of the poaching liquid, stir and bring to the boil. Cover and cook until rice is tender (10-12 minutes).|
|03||Coarsely shred chicken and return to remaining poaching liquid with shiitakes and simmer over medium heat until mushrooms are cooked (1-2 minutes).|
|04||Serve chicken and mushrooms on rice, ladle poaching liquid over, and top with sesame seeds, spring onion greens and sesame oil to taste.|