1/2 tbsp corn flour
1 tsp shaohsing wine
3 tsp sesame oil
1/2 tsp salt
6 each whole dried mushrooms
175ml boiling water
1 tsp garlic, minced
1 inch piece ginger, thinly sliced
150g dry jasmine rice
1 tsp light soy sauce
2 each heads of pack choi, cut in half lengthways
1 tbsp dark soy sauce
1 each spring onion, thinly sliced, to garnish
1 tbsp black sesame seeds, to garnish
Prepare your claypot according to the instructions ready for cooking.
Mix together the corn flour, shaohsing wine, 1tsp sesame oil and salt until you have a thick paste. Then add the jackfruit and coat well.
Soak the dried mushrooms in the boiling water for 20 minutes until rehydrated and then remove from the water. Keep the water to one side until later. Slice the mushrooms and set aside.
Heat the vegetable oil in a wok over a medium heat and add the garlic and ginger. Cook for 30 seconds until fragrant and then add the jackfruit Stir fry for 2 minutes until it has started to brown and then add the mushrooms. Cook for a further 1 minute and then add the dry rice to the wok. Mix well and then add the light soy sauce and 1tsp sesame oil.
Mix all ingredients in the wok well and then turn off the heat.
Place the claypot onto the hob and turn the heat to low. You do not want to heat the claypot up too quickly.
Carefully place all of the ingredients from the wok into the claypot and then pour over the reserved water from the mushrooms. Stir well and then place the lid on the claypot and increase the heat to medium.
Once the water mixture is boiling, turn the heat back down to low and leave for 15-20 minutes or until the rice is cooked.
Once the rice is cooked, add the pak choi on top and put the lid back on then continue to cook for a further 10 minutes.
Once the pak choi is cooked, drizzle over the dark soy sauce and the remaining 1tsp sesame oil. Garnish with the thinly sliced spring onions and sesame seeds before serving.