Recipes for the Restless with Victor Liong and Matt Stewart
Claypot rice with chicken, mushroom and lup cheong 
Make a home cooked restaurant-quality meal by chef Victor Liong, served with a side of laughs from comedian Matt Stewart.

View the digital event and recipe card below, enjoy!

Victor Liong 

Chef & Restaurant Owner - Lee Ho Fook, Chuuka

Recognised on: The Age Good Food Guide, The AFR Hottest 100 Restaurants, Gault Millau Guide, The Australian Gourmet Traveller, Worlds 50 Best Discovery Awards
Matt Stewart 

Comedian, Writer, Director & Actor - Stupid Old Studios

Writing and appearances: The Katering Show, Sammy J's Democratic Party, Ronnie Chieng: International Student, Why Are You Like This?, Get It Up Ya! and more.
Ingredients List

​Serves two people


Utensils list
​
  • 2 pieces of chicken thigh fillets - cut into 1.5cm pieces or 300g mixed mushrooms
  • 1 clove garlic
  • 2 thumb sized piece of ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy
  • 1 teaspoon oyster sauce
  • 1 tablespoon light soy
  • 1 tablespoon Shaoxing rice wine
  • A few drops of sesame oil
  • 1/2 teaspoon corn-starch or similar starch
  • 4-6 pieces shiitake mushrooms, cut into small pieces
  • 2 pieces of baby bok choi
  • 2 pieces of lup cheong or tofu puffs
  • 2 pieces of spring onions
  • 2 springs of coriander
  • 1/2 onion
  • 3/4 to 1 cup short grain rice
  • 2 teaspoon chicken stock powder or vegetable stock powder
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 3 tablespoons vegetable oil
  • 1 medium-sized clay pot - or shallow saucepan with a lid
  • Chopping board
  • Chef knife
  • Mixing bowl
  • Fine strainer
  • Microplane (optional)

If you are using a new clay pot, be sure to soak it in water over night to prevent cracking. You will also need to use a gas stove. 


Method
​
Prepare your ingredients

  • If you have new a clay pot, please soak this in water over night to prevent it from cracking.
  • if you have dried mushrooms, soak them mushroom in boiling water for 20 minutes. Be sure to glad wrap the bowl.
  • Wash your spring onions, coriander and baby bok choi.

Marinade the chicken or mushrooms

Cut 2 pieces of chicken thigh fillets into 1.5cm pieces, if you are choosing to include this in your dish.

Mix the following together:
  • 1 clove minced garlic
  • 1 thumb sized piece of minced ginger
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbs soy sauce
  • 1 tbs shaoxing rice wine
  • a few drops of sesame oil
  • 1/2 tsp corn-starch or similar starch, thinned down in 30mls of cold water
  • Mix with your chicken/ mushroom together and leave for 10 -15 minutes.

Garnish to be cooked with rice
  • Cut 4-6 pieces of shiitake mushrooms into small pieces
  • Cut 2 pieces of baby bok choi in half lengthways
  • Cut 2 pieces of lup cheong, into thick slices - this can be substituted with tofu puffs

Prepare final garnish

  • Cut 2 pieces of spring onions cut into thin rounds
  • Chop 2 springs of coriander

Make the finishing sauce
Mix the following together:
  • 1 tsp dark soy
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • 1 tbs light soy

Prepare the rice 

  • Rinse 3/4 to 1 cup short grain rice in cold water three times and drain well
  • Dice 1/2 onion finely
  • Dice 1 thumb sized piece of ginger finely
  • 3/4 to 1 cup water
  • 2 tsp chicken stock powder - can be substituted with yeast powder/ vegetable stock
  • 3 tablespoons vegetable oil

Combine
  • Cook onion and ginger in the pan/clay pot
  • Add rice, chicken powder and water, bring to the boil
  • Cover for 3 minutes, add mushrooms and chicken and cover can cook for 5 minutes
  • Turn the heat down to low add lup cheong and cook for 7 minutes
  • Turn heat up to medium-high until you hear the sizzle arrange the bok choi on top, and
  • Leave for 1 minute
  • Then take off the heat and rest for 8 minutes
  • Top with herbs/ garnish and drizzle with sauce


Cooking is not your thing? Don't worry, we've got you COVID. We will be releasing other events soon. 
​
​#CouchCommunity
JOIN OUR COMMUNITY

Leave your details and be the first to be notified of our events. 

​Follow us on social media to be involved @jt.productionmanagement / FACEBOOK / INSTAGRAM

For general enquiries please contact / community@jtproductionmanagement.com
​
For partnerships opportunities please contact / victor@jtproductionmanagement.com



Unless otherwise indicated, the Site is the proprietary property of JT. Production Management.  All material on this website, including designs, event title, text, images, audio, video, photographs, and graphics (collectively known as “content”).  The content is owned, controlled or licensed to JT. Production Management. Content may not be copied, reproduced, transmitted, distributed or transferred in any form or by any means without the prior written consent of
​JT. Production Management.