250g fresh shiitake mushrooms, cut into quarters
100ml Shaoxing wine (Chinese cooking wine)
10cm piece ginger, cut into matchsticks
4 garlic cloves, crushed
¼ cup light soy sauce
2 Tbsp honey
1 Tbsp sesame seeds, plus
2 Tbsp extra, toasted, to serve
1 tsp sesame oil
8 chicken thigh fillets
2 cups cooked rice, to serve
16 baby gem lettuce leaves, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Place mushrooms, wine, ginger, garlic, soy, honey, sesame seeds and oil in a large baking dish. Stir to combine.
Add chicken to the dish and toss to coat. Bake for 30 minutes or until chicken is cooked through. Set aside for 5 minutes before removing chicken from dish and thickly slicing. Return chicken to dish and toss to coat in the juices.
Arrange chicken, mushroom mixture, rice and lettuce leaves on a large serving platter. To serve, fill lettuce leaves with rice and chicken mixture. Top with extra sesame seeds.