Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 6 dried shiitake mushrooms
- 2tablespoons vegetable oil
- 3centimeters fresh ginger, peeled and grated
- 1 garlic clove, finely chopped
- 1 carrot, cut into julienne strips
- 1/2teaspoons hot red pepper, crushed
- 210grams long-grain rice
- 3 1/2 cups chicken stock
- 2 chicken breasts, boneless and skinless, finely diced
- 2 scallions, white and green parts, chopped
- 2tablespoons soy sauce
- 1 pinch freshly ground black pepper
- 2tablespoons coriander, chopped
Description
This dish is eaten for breakfast in China when the weather is cold
Method
Step 1 of 3
Put the mushrooms in a small bowl and add a cup of boiling water. Let stand about 20 minutes, until softened. Drain, reserving the soaking water. Cut the mushrooms into small pieces using kitchen scissors, discarding the stems.
Step 2 of 3
Heat the oil in a wok over low heat. Add the carrot, ginger, garlic, and crushed peppers and cook gently for 5 minutes. Stir in the rice and pour in the stock. Measure two-thirds of the mushroom water and strain through a fine sieve into the rice mixture.
Step 3 of 3
Reduce the heat to medium-low and simmer, stirring often, about 40 minutes. Add the chicken and cook for 10 minutes, or until the rice has broken down to a porridge-like consistency. Stir in the scallions, soy sauce, season with pepper, and sprinkle with the coriander. Serve hot.
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