Chicken and mushroom rice
Souped Up Recipes · ♥ 6.6K likes · 139.2K views · 19 min video
Read about thighs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 14 oz boneless and skinless chicken thigh
Cut the chicken thigh into bite-size pieces.
- 1 tbsp minced garlic
- ½ tbsp minced ginger
- 2 tbsp soy sauce
- ½ tsp salt
- ½ tsp five spice powder
Marinate it with the minced garlic, minced ginger, soy sauce, salt and five spice powder; mix well and set aside.
- 1½ cups jasmine rice
- ¼ cup cooking oil
Heat a wok until smoking hot on high, add a quarter cup of oil and swirl it around to create a non-stick coating.
Add the marinated chicken, spread it out, and keep stirring over medium heat for 2 minutes.
- 2 tbsp Chinese cooking wine
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
Drizzle in the cooking wine and stir to evaporate the alcohol, then add the dark soy sauce and oyster sauce and mix for 2 more minutes.
- 1 oz dried shiitake mushrooms
- 2 cups water
Squeeze the water out of the soaked shiitake mushrooms and add them to the wok, reserving the soaking liquid.
Pour everything into the pot with the rice, then rinse the wok with the mushroom soaking water and pour that in too.
Lid the pot, bring to a boil on high, then switch to the lowest heat and cook 16 more minutes.