Steam Chicken and Rice
Easy and tasty chicken rice with dried shiitake mushroom and sprinkle with sesame oil.
1.5 pounds boneless chicken pieces
1 tablespoon rice wine
1 tablespoon light soy sauce, plus extra for serving
1 teaspoon sugar
1 teaspoon cornflour
a few shakes of sesame oil
1 pound long grain rice
4 cups chicken stock
4 dried shiitake mushrooms, soaked and finely sliced
1 tablespoon finely shredded fresh ginger
4 tablespoon finely chopped spring onions
freshly ground black pepper
1. Cut the chicken into bite-sized pieces. Put these into a bowl, then add the rice wine, soy sauce, cornflour and seasame oil and mix well. Wash and drain the rice.
2. Combine it with the stock or water and bring to the boil. Turn the heat to low and continue to cook for another 6-7 minutes or until most of the liquid has evaporated.
3. Mix the chicken with the mushrooms, ginger and 2 tablespoons of the spring onions and sprinkle over rice. Cover and continue to cook for a further 7 minutes.
4. Turn the heat off completely and let the rice rest undisturbed for another 10 minutes. Just before serving add a little pepper and sprinkle with the remaining spring onions. Serve with soy sauce.