Cooking with Little Miss Ling: Chinese Mushroom and Chicken Rice/冬菇雞飯
I love simple home cooking. It takes less time between starting the cooking process and getting food into my belly, and there is less washing up at the end of it all. Combine that with a hearty and delicious meal, and I’d say you’ve got yourself a winning dish.
My Chinese Mushroom and Chicken Rice is one such dish, especially if you have a rice cooker. If not, you can definitely still make this dish in a normal saucepan or pot. Just make sure you use the correct ratio of liquid to rice.
250g chicken breast or thigh, chopped
light soy sauce
1 inch ginger, finely chopped
10 shiitake mushrooms, sliced
4 spring onions, finely chopped
1 1/2 cups water
1 1/2 cups jasmine rice, washed
- Marinate chicken with a pinch of salt, a large pinch of sugar and a dash of light soy sauce overnight.
- Heat oil in pan and fry the chicken until just cooked through. Add the ginger and mushrooms. Cook until the mushrooms soften. Drizzle light soy sauce generously over the mixture and stir through. Toss through the spring onions, reserving some for garnish if desired.
- Add 1 1/2 cup water to the pan. Stir well to lift all the flavours from the pan. Bring the liquid to the boil, then strain the liquid into the rice in the rice cooker. Top up the rice cooker with water as required and allow the rice to cook.
- When the rice is almost cooked and all the liquid has been absorbed (about 30 minutes for my rice cooker), quickly uncover the rice cooker and place the chicken and shiitake mushroom mixture on top of the rice. Replace the cover and continue cooking until the rice is done.
- Mix the chicken and shiitake mushroom mixture through the rice and serve. Garnish with the reserved spring onion.