So one of reasons rice cookers are so cool is because they can do more than just cook rice. I've seen my mom and grandmother steam egg, fish, bread, cake, make porridge - all with the press of one button! It is, if you will, the Asian slow-cooker. Anyhow, this is one of my favorite quick dinners (if Chinese food can be called quick). The chicken and shittake and sausage marry well, and the sauce seeps into the rice as it steams. For the chinese sausage, I like the brand that comes with the dark red and gold label. I pick the long skinny ones without visible globs of fat. I'm afraid I still haven't gotten over my distaste for eating solid fat.
This makes quite a bit, so Adam and I have frozen portions of this in the freezer pretty successfuly. When you thaw a portion and then heat it on a nonstick pan so the rice gets nice and crunchy (my sister and I were always big fans of crunchy), it's wonderful.
I like to accompany this with some sort of green veggie - like broccoli or bok choy lightly steamed and then sauteed with oyster sauce, a dash of chili garlic sauce, and some chicken broth.
From culinate.com, courtesy of Christina Eng
Chicken with Chinese Sausage, Shiitake Mushrooms, and Rice
From the Christina Eng collection
Serves 6 to 8
Introduction
Although my mother used a rice cooker for this dish — as I do now — it can also be made in a large pot on the stovetop. When the rice comes to a slight boil, add the chicken mixture, turn down the heat and cover. Cook until the rice is fluffy and the water has been absorbed.
Ingredients
2 Tbsp. cornstarch
2 Tbsp. oyster sauce
1 Tbsp. rice wine
1 Tbsp. sugar
1 Tbsp. light soy sauce
1 Tbsp. garlic salt
1 Tbsp. sesame oil
~
Pinch of white pepper
1 chicken (a 3-pound bird, chopped into bite-sized pieces) or 5½ lbs. boneless chicken meat
2 slices ginger, peeled
2 cloves garlic, peeled
3 Chinese sausages, sliced diagonally into bite-sized pieces
6 large dried shiitake mushrooms, re-hydrated, drained, and sliced
3 cups medium- or long-grain rice
~
Pinch of salt
Steps
In a large bowl, whisk together the cornstarch, oyster sauce, rice wine, sugar, soy sauce, garlic salt, sesame oil, and white pepper.
Add the chicken, tossing to coat. Marinate at least 15 minutes.
Heat a wok or deep-frying pan over high heat. Add the ginger slices and garlic cloves and stir-fry briefly to season the wok. Remove.
Stir-fry the chicken, sausage, and mushrooms briefly; the mixture should be just partially cooked. Set aside.
Rinse the rice and place in a rice cooker. Add about 6 cups of water, or as indicated by the electric cooker. Season the rice with a pinch of salt.
When the rice comes to a slight boil, add the chicken mixture into the cooker. Continue to cook, covered, stirring occasionally, until rice is done.
Notes
For the Chinese sausage, I like to use the Kam Yen Jan brand. It comes in vacuum-packed 16-ounce packages; it’s available at Asian markets and, occasionally, at supermarkets, shelved alongside the tofu.
This content is from the Christina Eng collection.
Copyright © 2006–2008 Culinate, Inc. All rights reserved.
This makes quite a bit, so Adam and I have frozen portions of this in the freezer pretty successfuly. When you thaw a portion and then heat it on a nonstick pan so the rice gets nice and crunchy (my sister and I were always big fans of crunchy), it's wonderful.
I like to accompany this with some sort of green veggie - like broccoli or bok choy lightly steamed and then sauteed with oyster sauce, a dash of chili garlic sauce, and some chicken broth.
From culinate.com, courtesy of Christina Eng
Chicken with Chinese Sausage, Shiitake Mushrooms, and Rice
From the Christina Eng collection
Serves 6 to 8
Introduction
Although my mother used a rice cooker for this dish — as I do now — it can also be made in a large pot on the stovetop. When the rice comes to a slight boil, add the chicken mixture, turn down the heat and cover. Cook until the rice is fluffy and the water has been absorbed.
Ingredients
2 Tbsp. cornstarch
2 Tbsp. oyster sauce
1 Tbsp. rice wine
1 Tbsp. sugar
1 Tbsp. light soy sauce
1 Tbsp. garlic salt
1 Tbsp. sesame oil
~
Pinch of white pepper
1 chicken (a 3-pound bird, chopped into bite-sized pieces) or 5½ lbs. boneless chicken meat
2 slices ginger, peeled
2 cloves garlic, peeled
3 Chinese sausages, sliced diagonally into bite-sized pieces
6 large dried shiitake mushrooms, re-hydrated, drained, and sliced
3 cups medium- or long-grain rice
~
Pinch of salt
Steps
In a large bowl, whisk together the cornstarch, oyster sauce, rice wine, sugar, soy sauce, garlic salt, sesame oil, and white pepper.
Add the chicken, tossing to coat. Marinate at least 15 minutes.
Heat a wok or deep-frying pan over high heat. Add the ginger slices and garlic cloves and stir-fry briefly to season the wok. Remove.
Stir-fry the chicken, sausage, and mushrooms briefly; the mixture should be just partially cooked. Set aside.
Rinse the rice and place in a rice cooker. Add about 6 cups of water, or as indicated by the electric cooker. Season the rice with a pinch of salt.
When the rice comes to a slight boil, add the chicken mixture into the cooker. Continue to cook, covered, stirring occasionally, until rice is done.
Notes
For the Chinese sausage, I like to use the Kam Yen Jan brand. It comes in vacuum-packed 16-ounce packages; it’s available at Asian markets and, occasionally, at supermarkets, shelved alongside the tofu.
This content is from the Christina Eng collection.
Copyright © 2006–2008 Culinate, Inc. All rights reserved.
No comments:
Post a Comment