Mixed Mushroom Rice
Ingredients
1/2 package – Uwajimaya Kinoko Mushroom Mix
8 oz – Boneless Skinless Chicken Thighs (or Firm Tofu) – Cut into 1″ pieces
1 tbsp – Cornstarch
1 tbsp – Light Soy Sauce
2 tsp – Oyster Sauce (or vegan stir-fry sauce)
1 tsp – Dark Soy Sauce
1 tsp – Shaoxing Wine (or Sherry)
1/2 tsp – Sugar
1/2 tsp – Sesame Oil
1/2 tsp – Salt
A Pinch – White Pepper
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1 cup – Jasmine Rice
1 cup – Neutral stock (dashi, chicken, or vegetable)
1 slice – Ginger, julienned
1/2 tsp – Salt
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Equipment:
Dutch oven or claypot with lid
Preparation
1. Separate enoki, shimeji, and maitake mushrooms into smaller bite size pieces. Slice the oyster and shitake mushrooms.
2. Mince garlic and finely chop the green onions, keeping white and green parts separate.
3. In a small bowl combine cornstarch, light and dark soy sauce, oyster sauce, wine, sugar, sesame oil, salt and pepper. Stir to combine until sugar is dissolved.
4. In a large bowl, combine mushrooms, chicken, garlic and marinade. Toss until evenly coated and set aside for 30 minutes.
5. Meanwhile, wash jasmine rice 2-3 times. Then add water to cover and soak for 25 minutes.
6. Drain rice and add to bottom of Dutch oven or claypot. Add stock and salt and stir to combine.
7. Add chicken mushroom mixture on top of rice, making sure to get all of the marinade. Sprinkle ginger and white/light part of green onions over top and cover pot.
8. Cook on stove top over medium-high heat for 3 minutes until simmering. Reduce heat to low and continue to cook for 25 minutes.
9. Sprinkle green parts of onion over top and serve.
