Steamed Chicken And Rice -

Steamed Chicken And Rice

Ingredients

Salt and freshly ground black pepper
1 teaspoon each sugar and sesame oil
1 tablespoon fish sauce
2 teaspoons chopped garlic
300 g (10 oz) chicken thigh meat, boned and skinned, cut into bite-size pieces
3 tablespoons vegetable oil
4 shallots, finely chopped
450 g (1 lb/2 ½ cups) long grain rice
550 ml (20 fl oz/2 cups) chicken stock
8 dried Chinese mushrooms, soaked and cut into small pieces
115 g (4 oz) canned straw mushrooms, drained
1 tablespoon each soy sauce and oyster sauce
2 spring onions, chopped
Coriander sprigs, to garnish

Details

Serves: 5

Method

In a bowl, mix salt, pepper, sugar, sesame oil, fish sauce and half the garlic. Add chicken and leave to marinate for 25-30 minutes. Heat about 2 tablespoons vegetable oil in a clay pot or flameproof casserole and stir-fry the remaining garlic and half of the chopped shallots for about 1 minute. Add the rice and stir-fry for about 5 minutes, then add the stock. Stir and bring to the boil, then reduce the heat to very low, cover and cook gently for 8-10 minutes.

Heat remaining oil in a wok or saucepan and stir-fry remaining shallots until opaque. Add chicken pieces and stir-fry for 2-3 minutes. Add mushrooms and soy sauce and continue stirring for about 5 minutes. Uncover the rice and fluff up with a fork. Spoon chicken and mushroom mixture on top of the rice, add oyster sauce and spring onions, cover and cook for a further 5 minutes. Garnish with coriander sprigs and serve at once.

Related food category:

• Main Course