Ingredients:

• Chicken breast   200g
  
• Small black mushrooms  6
  
• Broccoli    4 small stalks

Seasonings:

• Crushed ginger 1 tsp
  
• Hua Diao wine 1 tbsp
  
• Sugar   0.5 tsp
  
• Light soy sauce 1.5 tsp
  
• Oyster sauce  1 tsp
  
• Dash of salt, corn flour and cooking oil 

Preparation:

1. 1. Rinse the black mushrooms and remove the stems.  Soak in hot water for one hour.  Drain and set aside.
   2. Rinse the chicken and chop it into pieces. Marinate with the black mushrooms in the crushed ginger, Hua Diao wine and the other seasonings for half an hour.
   3. Rinse the rice. 

    

   Cooking method:

   1. Put the rinsed rice in the 16cm Le Creuset cocotte.  Add the typical amount of water you use to cook rice, close the lid and cook on medium heat. Please note that the flame should not extend beyond the edge of the bottom of the cocotte.
   2. After the rice has been boiling for one minute, open the lid and stir with chopsticks.  Close the lid and cook on low heat for two more minutes. 
   3. Open the lid and spread the marinated chicken and black mushrooms over the rice. Close the lid and turn the heat up slightly.
   4. When steam starts coming from the cocotte’s side, turn the heat back to low and cook for 10 minutes.  Then cook on extra-low heat for 15 minutes, to dry the rice. If you prefer crispy rice, extend the cooking time.
   5. Add the broccoli and serve.