1 kg MAGNOLIA FREE RANGE CHICKEN, cut into 12 parts
6 cups rice, washed
7 cups water
1 (50 g) pack dried shiitake mushrooms, soaked in water for at least 1 hour and sliced in half
1/4 cup sweet soy sauce
1 (50 g) pack onion leeks, sliced into strips and submerged in cold water


1/4 cup sweet soy sauce
1/4 cup soy sauce
1 tbsp cooking wine (optional)
1/2 tbsp five spice powder


  1. Combine all marinade ingredients and marinate chicken. Cover and place inside the chiller for at least 1 hour.
  2. Place 1-1/2 cups rice, 1-3/4 cups water, 3 pieces of marinated chicken, and 1/4 portion of the mushrooms in 4 clay pots. Cover and let simmer for 15 minutes or until rice and chicken are cooked. Turn off the heat, add 1 tbsp sweet soy sauce in each clay pot and stir rice mixture.
  3. Top with onion leeks before serving.

Makes 8 servings.

(Yield: 3 cups per pot or 12 cups total/1-1/2 cups rice mixture per serving)

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