Friday, December 19, 2014

Chicken, Lap-Cheung, Doong-Goo Rice

Ingredients
- 10 dried Chinese mushrooms, soaked and quartered
- 3 Chinese sausage, sliced diagonally
- 4 cloves minced garlic
- scallion/cilantro
- 2 cups white rice
- chicken stock

- 4 skinless chicken thighs, cubed
- 1 tbsp dark soy
- 2 tbsp light soy
- 1 tbsp cooking wine
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tsp brown sugar
- white pepper

Directions
1. Combine chicken, soy sauce, cooking wine, oyster sauce, sesame oil, sugar, cornstarch and pepper. Marinate for at least 20 minutes
2. Heat oil, sauté garlic for 30 seconds, add chicken and sauté for 1 minute, add mushroom and sausage. Cook for another minute then remove from heat
3. Start rice in cooker using water and chicken stock. Before it completes cooking, when steam is being vented, open and add chicken and sausage on top of rice. Close lid and cook for another 10-15 minutes.
4. Garnish with scallion/cilantro