Clay-Pot Rice With Chicken & Black Mushrooms

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1/2 pound boneless chicken thighs, skinned and cut into bite-size


1 teaspoon five-spice powder

1 tablespoon soy sauce

1 teaspoon fish sauce

2 teaspoons cornstarch

1 1/2 cups long-grain white rice, rinsed and drained

3 cups low-sodium chicken stock

1/2 teaspoon turmeric

2 tablespoons vegetable oil

2 garlic cloves, minced

2 tablespoons minced fresh ginger

6 dried black mushrooms, soaked in hot water 30 minutes, drained then cut into halves

1 cup canned bamboo shoot slices, rinsed and drained

Salt and pepper to taste

1 green onion, cut into thin slivers

Cilantro for garnish

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