Taiwanese Sesame Oil Chicken Rice
My ultimate comfort food here 🤤
Ingredients
150 g uncooked short grain rice
2 chicken thighs, deboned
1⁄2 tsp black pepper powder
5 -6 dried shiitake mushrooms, rehydrated and sliced
150 ml mushroom soaking liquid
45 g fresh shiitake mushrooms
45 g shimeji mushrooms
5 ginger slices
1 green onion, chopped (garnish)
Sauce and seasoning:
2 tbsp Shaoxing cooking wine
1 tbsp light soy sauce
2 tsp dark soy sauce
1⁄4 tsp white pepper powder
10 g rock sugar
2 tbsp sesame oil
Directions
Soak the dried shiitake mushrooms in 150ml water overnight until fully plump. If you’re short on time, soak them in hot water for 30 minutes. Squeeze out the excess liquid, then slice the mushrooms. Keep the soaking liquid for later.
Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. Lightly season the meat side with black pepper.
Place the chicken skin side down in a cold pan, then turn the heat to medium. You don’t need to add oil because the chicken skin will render its own fat.
Once the skin starts to sizzle, cook for 4-5 minutes until the skin is golden and crispy. Flip and pan-fry the meat side for about 2 minutes. The chicken doesn’t need to be fully cooked at this stage as we will continue to stir-fry later. Remove from the pan and chop into bite-sized pieces.
In the same pan, add the ginger slices, dried shiitake, fresh shiitake and shimeji mushrooms. Stir-fry for 2-3 minutes until softened and fragrant.
Add the sliced chicken back into the pan. Pour in Shaoxing wine, light soy sauce, dark soy sauce, white pepper, rock sugar and sesame oil. Stir-fry for another 2-3 minutes until the chicken is cooked through and everything is coated in a glossy sauce.
Add the washed and drained rice into your rice cooker. Top with the chicken and mushroom stir-fry, then pour in the reserved mushroom soaking liquid. Cook as you normally would for rice, usually around 30 minutes, depending on your rice cooker.
Once cooked, gently fluff the rice and garnish with chopped spring onions. Serve immediately. Enjoy!
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