Malaysian Chicken and Mushroom Claypot Rice

In a medium bowl, combine the chicken pieces with minced garlic, soy sauce, dark soy sauce, sesame oil, and white pepper. Marinate for 15 minutes.

Heat a claypot or heavy-bottomed pot over medium-high heat. Add the marinated chicken and sliced rehydrated shiitake mushrooms. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.

Add the rinsed long-grain rice to the pot, stirring to combine with the chicken and mushrooms. Cook for 2 minutes, stirring constantly.

Pour in the chicken broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 20 minutes.

After 20 minutes, turn off the heat and let the claypot rice rest, covered, for an additional 10 minutes to allow the steam to finish cooking the rice and develop a crispy bottom crust.

Carefully uncover the pot, fluff the rice with a fork, and serve hot directly from the claypot.