Ingredients
½ tbsp Chiu chow chilli oil, plus extra to serve
½ tbsp flavourless oil
300g shiitake mushrooms, cut in half
4 spring onions, finely chopped, whites and greens separated
10g fresh ginger, chopped
2 garlic cloves, chopped
350g jasmin rice
500ml chicken stock
400ml master stock (or chicken stock with 2 tbsps dark soy sauce)
2 tbsp dark soy sauce
2 tbsps hoisin sauce
½ tsp chinese five spice
2 tbsps honey or syrup
2 tbsp Chinese rice vinegar
4 medium pak choy, cut in half
1 tsp sesame oil
Salt

Method
In a Heavy based pan, heat the chiu chow and oil over a high heat and cook the shiitake until golden all over. Remove to one side.

Add a touch more oil if needed and fry the spring onion whites, ginger and garlic for 1 minute, then stir through the rice, stock, soy sauce and rice vinegar.  Bring to the boil, then put the pak choy and mushrooms on the top of the rice.  Reduce the heat to low, cover and cook for 15-20 minutes, until the rice is tender.

Serve scattered with the spring onion greens, plus extra chiu chow oil.