Double Mushroom and Chicken Rice
What You Will Need
Ingredients
- 1 cup Pearl Rice
- 220g Chicken (cut into pieces)
- 20g Carrots (diced)
- 2 Shiitake Mushrooms (sliced)
- 50g White Shimeji Mushroom (cut into sections)
- 30g Edamame Beans
- Some Minced Garlic
- Some Chopped Scallions
Marinade
- 2 tsp Lee Kum Kee Premium Oyster Sauce
- 1/2 tsp Cornstarch
Seasoning
- 2 1/2 tbsp Lee Kum Kee Premium Oyster Sauce
- Some Lee Kum Kee White Peppercorn Powder
- 30ml Water
Made with
Lee Kum Kee products
How to make it
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Marinate the chicken with the marinade for 10 minutes.
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Heat up a wok and stir-fry the white shimeji mushroom until golden. Set aside.
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Fry the chicken until golden, then add minced garlic, shiitake mushrooms, diced carrots, and white shimeji mushroom. Stir-fry until fragrant, then add 1 1/2 tbsp oyster sauce, white peppercorn powder, and 30ml water. Stir-fry until well mixed and set aside.
-
Wash the pearl rice and put it in a rice cooker with 1 cup of water. Cook until the water is almost absorbed, then add the stir-fried ingredients and edamame beans. Cover and cook until fully cooked.
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Drizzle the remaining oyster sauce over the dish and mix all the ingredients with the rice.
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Tips:
Soak the pearl rice in water for 30 minutes before cooking to make it softer.
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