Rice with Chicken and Mushrooms
3 person portionMEDIUM 45 MINUTES
• ¼ chicken or 10 oz chicken thigh meat
• 1 Chinese sausage, soaked, skin removed and halved (optional)
• 2 shiitake mushrooms
• 1½ cup white rice (250 gm)
• 1 cup water (250 ml) - to cook rice
• 2 shallots (chopped)
• 1 bundle of cilantro (chopped)
• 1 tbsp green onion (chopped)
• 4 slices of ginger
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tsp cooking oil
• 1 tbsp soy sauce
• ½ tsp dark soy sauce
• 1 tbsp ginger juice
• 1 tbsp cooking wine (Shaoxing wine)
• ¼ tsp ground black pepper
• 1 tbsp soy sauce
• ½ tbsp dark soy sauce
• 2 tbsp water
• ½ tsp sesame oil
• 2 tsp sugar
TIP
Instead of using a pot to cook rice, a rice cooker can be used.
1 Soak mushrooms in water for 2 hours until softened. Clean and remove stems (the hard part) of the mushrooms. Slice thinly into bite size pieces.
2 Cut ginger into thin strips.
3 Cook Rice Sauce in a small pot on low heat, then let it cool down for later use.
4 Wash and cut chicken into bite size pieces.
5 Marinate chicken with ¼ tsp black pepper, chopped shallots, 1 tbsp soy sauce, ½ tsp dark soy sauce, 1 tsp sugar, 1 tsp cornstarch, 1 tbsp cooking wine and 1 tbsp ginger juice, stir well then add 1 tsp sesame oil. Mix well and marinate for 30 minutes. Add some oil to chicken, mix well.
6 Heat pan, add 1 tsp of oil. Stir fry mushrooms on medium heat for a short while. Add some black pepper for seasoning.
7 Wash rice, add 1 cup of water in a non-stick pot. When the water in the rice pot is boiled, put mushrooms, chicken and sausage on top of rice. Turn heat to medium low.
8 Cook until rice and chicken is cooked, about 15-20 minutes. Turn off heat with a lid covered for 15 minutes.
9 Sprinkle ginger strips on top of rice. Remove sausage and slice thinly, put them back on top of chicken rice. Sprinkle cilantro and green onion, cover lid for 10 seconds.
10 Serve hot with Rice Sauce.