Recipe for 4 meals

 

 

Ingredients: 

1kg chicken thigh

100g dehydrated shiitake mushroom 

1 chinese red sausage

3 cups of raw basmati rice

Spring Onion

Garlic

3 tablespoons of dark soy sauce

1 tablespoon of fish sauce

1 tablespoon of sesame oil

1 teaspoon of salt

Pepper

1 tablespoon olive oil

 

Preparation: 

An hour before cooking, cut the chicken into bite size pieces and marinate in salt, pepper, minced garlic and 1 tablespoon soy sauce. Allow to marinate for 30 minutes to an hour at room temperature. 

 

Boil the shitake mushroom in 500ml of water for 30 minutes to soften the mushroom. 

 

Drain the water from the mushroom and keep the water which can be used as mushroom stock. 

 

Thinly slice the mushroom

 

Thinly slice the red chinese sausage. Boil the sliced sausages for 10 minutes. Drain the water. (I do this step to lower the fat content of the sausages) 

 

Sear the marinated chicken in batches in a frying pan with some olive oil by cooking each side for about 1 minute.

 

Transfer the seared chicken to a large pot.

 

Rinse the rice in cold water in a strainer until the water runs clear. Transfer the rice to the large pot containing the chicken. Add in the Sliced mushroom, red sausages,  soy sauce, fish sauce, sesame oil, mushroom stock. Mix everything in and flatten the ingredients at the bottom of the pot. 

 

Add in some water, so that the ingredients at the bottom of the pot are covered in water. The water level should be around 2cm above the ingredients. (Adding too much water will change the consistency of the rice) 

 

Place the pot on high heat to bring the water to a boil. Once the water is boiling, reduce the heat to medium and allow the rice to simmer for 5 minutes. 

 

Mix the rice with the ingredients and simmer for a further 10 minutes or until all the water has been fully absorbed by the rice.  Do not mix the ingredients again. 

 

Serve with tomato chutney