To cook rice on stove, the proportion of rice and water used is 1:2. You may use electric cooker instead. The amount of water used will be 10% less than usual as there are some moist in the marinated chicken. When you see some steam starts to release from your electric cooker, quickly add in the chicken and mushrooms.
Prep time: 20 mins
Cook time: 40 mins
Yield: 2 to 3 serves
Ingredients:
- 1 Tbsp wood ears, soaked
- 12 chestnuts, shelled and peeled
- 4 shiitake mushrooms, soaked and julienned
- 160 gm deboned chicken thigh
- 1 cup, about 155 gm rice
- 2 cups water (may use mushroom soaking water)
- spring onion, for garnish
- 1 tsp light soy sauce
- ¼ tsp cornflour / corn starch
- ¼ tsp sugar
- ½ tsp oil
- 1 tsp light soy sauce
- ¼ tsp dark soy sauce
- 1 tsp oyster sauce
- ¼ tsp sugar
- 1 tsp Shaoxing wine
- ½ tsp cornflour / corn starch
- ¼ tsp grated ginger juice
- ½ tsp sesame oil
- Blanch the soaked wood ear in boiling water for about 5 minutes. Drain well. (Remark: if you use large wood ears, you can chop them smaller.) Mix the mushrooms with marinade. Set aside.
- Cut the chicken into thick strips. Mix with marinade. Set aside for 20 minutes. Stir in the wood ears strips and shiitake mushrooms.
- Rinse the rice. Drain well. Cook rice with 2 cups of water and chestnuts over high heat, covered. Bring it to a boil. Reduce heat to medium heat and cook for 10 minutes. When the water starts to dry up, immediately put chicken, wood ears and mushroom on the surface of the rice. Cover and cook for another 20 minutes. Remove from heat. Keep the lid on. Let the chicken and rice rest inside for another 10 minutes. Remove the lid. Stir to combine all ingredients together. Garnish with spring onion. Drizzle sweet soy sauce if desired.
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