Monday, 28 November 2011

Cooking: 20-min One-Pot Chinese Steamed Chicken & Rice with Shiitake & Ginger

This has got to be one of my favourite all-time meals and it's extremely easy to make. It's perfect for that cold winter night or a lazy night. It takes about 10 minutes prep time and 20 minutes cooking time. Take that Jamie Oliver!!! 


20-min One-Pot Chinese Steamed Chicken & Rice with Shiitake Mushroom & Ginger
(serves 3, 2 if you're very hungry)

1 package of Skinless Chicken Thigh Fillets (about 475g)
1 package of fresh Shiitake Mushroom (about 125g)
1" x 1/2" ginger thinly julienned
1/4 tsp White Pepper
1 tsp Sugar
1 tbsp Light Soy
1/2 tsp Salt (can add more after to taste)
1/4 tsp Chicken Stock Powder (extra chicken flavour)
1 tsp Toasted Sesame Oil
300 ml Jasmine Rice (with dry deciliter measuring cup)

Directions:
  1. Cut chicken into 1/2" to 1" pieces put in a large bowl.
  2. Remove stem from mushroom, julienne, put into chicken bowl.
  3. Add seasoning (julienned ginger, white pepper, sugar, light soy, sesame oil, salt, chicken stock powder) into the chicken bowl and mix well. Set aside. 
  4. In a large non-stick saucepan, add rice & 500-550 ml (same measuring cup) of water into the pan. Cover, boil on medium-high heat until water becomes bubbly (boiling).
  5. Turn heat to low, add chicken mixture covering every inch of pan. Put lid on and let it simmer for about 15-20 mins. 
  6. Check in with chicken rice at about 10min mark to see if it's cook through. 
  7. Turn off heat. Stir. Serve. Done.
Chef's notes:
  • I recommend using skinless chicken thigh fillets for this dish because breast is much tougher when steamed. 
  • If no fresh Shiitake Mushroom is available, you can use dried, but rehydrate with hot water.
  • If you want to add some vegetable to the meal, please do, bok choi or Chinese cabbage will be great addition. You would like to add this 5 minutes to the pot before serving.

3 comments:

CallieK said...

I gave your blog a Liebster Award!

http://backyardfarmsto.blogspot.com/2012/01/sharing-love.html

Anonymous said...

In your description you said to add 300 ml of jasmine rice... how many cups is that? do you mean 300 grams? How many cups of water? Thanks for the recipe. I can't wait to make it.

Stylishly yours said...

Hi there, I usually use a dry measuring cup which is a decilitre cup (means that cup goes to 100ml). You can use about 1/3 cup dry measuring cup for a portion. The water is 1.5x (using the same measuring cup).

1/3 cup uncooked jasmine rice is about 67g (slightly under one portion which is usually about 75g), you'll use the same cup to measure rice to measure 1.5x water.

1 cup of uncooked rice will use 1 1/2 cup of water. This will feed hungry 2, or 3 people. Hope this helps, let me know how it goes.

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