Claypot-Style Soy Ginger Chicken & Rice

• In a large baking dish, combine jasmine rice, oyster sauce, dried shiitake mushrooms, fish sauce & rice vinegar mix and the boiling water (2 cups for 2 people / 4 cups for 4 people).
• Place chicken thigh on top and sprinkle with Asian BBQ seasoning and a drizzle of olive oil.
• Cover tightly with foil and bake for 20 minutes.
• Remove from oven, remove foil and bake, uncovered, until chicken is golden brown and cooked through, a further 20-25 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

TIP: Add a little extra water if the liquid is absorbed before the rice is done.

• When rice has 5 minutes remaining, trim baby broccoli, halving any thicker stalks lengthways.Thinly slice spring onion.
• Add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli on high until just tender, 2-4 minutes. Drain broccoli then return to bowl. Add baby spinach, tossing to combine. Cover to keep warm.
• In a small heatproof bowl, combine ginger paste and a good drizzle of olive oil. Microwave until fragrant, 10 second bursts. Add soy sauce mix, stirring to combine.

TIP: Cover the bowl with a lid or cling wrap if the ginger paste starts to spatter!