Ingredients
Scale
- 1 chicken breast, cut into 1/2 inch cubes
- 1/2 cup dried shiitake mushrooms
- 1 1/2 cups long grain rice
- 2 cups cold water and 2 tablespoons water from soaked mushrooms
- 2 tablespoons garlic, minced
- 1/2 teaspoon ginger, minced
- 2 stalks leafy greens (bok choy, kai lan), chopped and ends trimmed
- 2 tablespoons vegetable oil
Chicken marinade:
- 1/2 teaspoon thick soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, chopped
- Salt and pepper to taste
Drizzling sauce:
- 2 tablespoons oyster sauce
- 1 tablespoon thick soy sauce
- 2 teaspoons thin soy sauce
- 2 teaspoons sesame oil
Instructions
- Marinate the chicken for one hour
- Soak the dried mushrooms in warm water for 10 minutes to re-hydrate them
- Over medium high heat, saute garlic and ginger in vegetable oil until fragrant
- Add marinated chicken and cook for 10 minutes
- Add mushrooms and stir for 1 minute
- Rinse the rice with water until water runs clear
- Add cold water and mushroom water to rice and place chicken and mushrooms ontop of rice
- Cover and cook normally
- Mix together drizzling sauce and pour over rice and chicken
- Layer greens over rice and chicken and cover, letting them steam with the residual heat for 10 minutes
- Dish and serve hot