Chinese · Dinner
Chicken and Mushroom Rice Bowl
Diced chicken thigh stir-fried with mushrooms, garlic and scallion in a soy and oyster sauce glaze, finished with Shaoxing wine and sesame oil, then spooned over steamed white rice. Balances savoury umami depth against fluffy rice and fresh scallion garnish.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
545Calories
44.2gProtein
21.8gFat
42.1gCarbs
3.4gSugar
1.9gFiber
1380mgSodium
207mgChol
5.1gSat Fat
790mgPotassium
45mgCalcium
2.9mgIron
0.6mcgVitamin B12
4mgVitamin C
Goes well with
Crisp lager or pilsner beer
local
Chinese jasmine tea
international
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Dice the chicken thigh and toss in a small bowl with cornstarch, 1/2 tablespoon soy sauce, and white pepper; set aside.
2
Heat
Warm the vegetable oil in a wok over high heat until shimmering, add chicken in a single layer, and sear 2 to 3 minutes per side until golden and cooked through.
3
Saute
Push chicken aside, add sliced mushroom and minced garlic to the empty space, and saute over medium-high heat for 3 minutes until mushroom softens and releases liquid.
4
Simmer
Pour Shaoxing wine along the hot wok side to sizzle for 15 seconds, scrape up browned bits, stir in remaining soy sauce, oyster sauce and 2 tablespoons water, and simmer 2 minutes until sauce thickens and coats chicken.
5
Finish
Remove from heat, drizzle sesame oil, scatter thinly sliced scallion, and toss until evenly distributed.
6
Plate
Spoon rice into a bowl, top with chicken and mushroom mixture, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 5.6 oz160g mushroom
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 1 1/2 cup300g steamed white rice
- 1/2 tsp1/2 tsp ground white pepper
