Chicken on Rice with Chinese Sausage and Mushrooms
臘腸冬菇雞飯

Chicken on Rice with Chinese Sausage and Mushrooms  臘腸冬菇雞飯Chicken on Rice with Chinese Sausage and Mushrooms 臘腸冬菇雞飯

Ingredients:

  • 1/2 chicken, about 1 1/2 lb (0.75 kg), cut into 2” pieces;
  • 10 dry Chinese shiitake mushrooms, about 4 oz (125 g);
  • 2 pieces Chinese sausage, about 4 oz (125 g);
  • 1 small piece ginger, peel and cut into triangular pieces (about 1 1/2 teaspoons);
  • 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
  • 1 tablespoon dark soy sauce;
  • 1 teaspoon vegetable oil;
  • 2 cups jasmine rice.

For marinate

  • 1/2 tablespoon Liquid Aminos or soy sauce;
  • 1 tablespoon dark soy sauce;
  • 1 teaspoon vegetable oil.

For sauce

  • 1 tablespoon Liquid Aminos;
    1 tablespoon dark soy;
    1/2 teaspoon sesame oil.

Recipe:

Serving for 4

  1. Soak Chinese shiitake mushrooms for at least an hour;
  2. Squeeze out water and cut stems;
  3. Add to chicken;
  4. Cut Chinese sausage into 1/4” (3/4 cm) thick in a 30˚ angle;
  5. Add to chicken;
  6. Mix in 1/2 tablespoon Liquid Aminos and 1 tablespoon dark soy sauce;
  7. Top with 1 teaspoon vegetable oil;
  8. Set aside to marinate;
  9. Cook jasmine rice in a rice cooker/pot with 1/2” (1 cm) deep of water on top of rice;
  10. Add water from soaking the mushrooms for more flavor;
  11. Mix marinated chicken to the rice when water starts to evaporate;
  12. Cover and cook for at least 20 minutes or until meat falls off the bone;
  13. Top with sauce;
  14. Serve hot.

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