Simply known as Chicken in Rice, this dish comes from South China. It’s a healthy one-meal dish that’s easy to digest making it popular with kids and seniors alike.
5 shiitake(Chinese) mushroom
450 gms Chicken leg piece
2 tsp light soy sauce
2 tsp dark soy sauce
1/2 tsp sesame oil
1/4 tsp sugar, granulated
1 and a 1/2 cup Kohinoor Basmati Rice
Submerge Chinese mushrooms in hot water until softened (20 – 30 minutes). Squeeze any excess water out of the mushrooms, cut off the stems and thinly slice the caps.
Cut the chicken into 1-inch length. Add the marinade ingredients and marinate the chicken for 15 – 20 minutes. Discard any excess marinade.
In a 2 quart pot, bring the rice and water to a boil over medium heat. When the water above the rice has just disappeared (this takes about 10 minutes), add the chicken, mushrooms and green onion. Mix in with the rice.
Cover and cook on low heat for 20 – 25 minutes, or until the chicken is cooked through. Serve immediately. Garnish with spring onion.