Mushroom and Chicken Rice Bowl 冬菇雞飯

Clay pot rice casserole is a Cantonese staple in Hong Kong as well as in large Chinatown in the U.S. There are many options to choose from, Chinese style sausage 臘味煲仔飯 and chicken mushroom 冬菇滑雞飯 are two of the most favorites. Other choices are beef, lamb, ribs, chicken and sausage: 窩蛋牛肉飯, 枝竹羊腩飯, 北菇排骨飯, 臘腸滑雞飯. Cold winter nights are the best time to enjoy hearty, tasty clay pot rice casserole with your choice of meat. The secret to an authentic clay pot rice casserole is a generous serving of special flavored soy sauce to pour over the steaming white rice. Good restaurants are proud to have their own blended soy sauce for the rice 煲仔飯醬油.

Today I am making my own version of chicken mushroom rice bowl 電煲冬菇雞飯, done in the rice cooker. It is perfectly fine using a clay pot, I just think a rice cooker works faster. You can make a big pot easily. This chicken mushroom rice bowl 冬菇雞飯 turned out pretty good. Let’s just say it is delicious. Lynard and I love this new dish.

To ensure my rice dish is flavorful, I make my own special soy sauce mixture. It is okay to make more sauce, use whatever you need for the rice and save the rest in the refrigerator.

 

Mushroom and Chicken Rice Bowl  冬菇雞飯

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Mushroom and Chicken Rice Bowl 冬菇雞飯

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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A delicious hearty rice bowl with chicken, mushrooms and flavored soy sauce.

Mushroom and Chicken Rice Bowl 冬菇雞飯

9 Chinese dry black mushrooms 味全牌花菇, soak in water for 30 minutes
1 medium yellow onion, chopped, 2 tablespoons oyster sauce
2/3 cup low sodium chicken broth mixed with 1/2 teaspoon cornstarch
5 chicken drumsticks (or 1 breast, 2 thighs) boneless, skin on, cut into pieces
Optional:  2 stalks tender celery, chopped, add to chicken when almost done
3 green onions, chopped, for garnish

2 cups jasmine rice, cook in rice cooker according to instructions

Cook soy sauce mixture in sauce pan until hot:
1 tablespoon pan fried chicken oil left in pan, (or peanut oil)
2 to 3 tablespoons regular soy sauce
1/2 to 1 tablespoon dark soy sauce
1 tablespoon water, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil

 

In a hot pan with oil, saute onion just a little, add mushroom (drained, sliced), add salt and black pepper as needed, stir and cook 2 minutes. Add oyster sauce, mix with mushrooms, then add chicken broth mixture, stir well. Cook until fragrant and soft. Cover the pan and cook 2 minutes if needed.

Season chicken with a little salt, black pepper, garlic salt, 1 teaspoon sherry wine, 1 teaspoon cornstarch, mix well. Also add 1/2 teaspoon sesame oil at the end, mix well.

In a separate pan on medium high heat, add oil until hot. Pan fry chicken until golden brown on both sides. Add celery, stir with chicken and cook until tender. Dish up the chicken, set aside. Leave oil in the pan, add soy sauce mixture and cook until hot.

To the rice cooker, add mushrooms, chicken, soy sauce mixture, mix well with rice, cover the pot and keep warm for 10 minutes. Add green onions, cover the pot for 3 more minutes. Ready to serve.

 


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