Have you had days when you got home tired and starving with no intention to cook but would obsess in biting on great food? Ha! Guilty eh? This dish is a one-pot-wonder and very fuss free save for some minimal cutting. A little movement won’t hurt, baby. Let’s do this.
It’s steamed chicken with black mushrooms. Most Chinese restaurants serve this. It’s usually served rice topping style with the rice flavored and ‘powered’ by the big time flavor of the chicken dripping and the Asian flavor of the ginger.
For this dish, you will need:
1/2 kilo chicken thighs, chopped into bite sizes
5 cups cooked white rice
1/4 cup sesame oil (optional)
1 can shitake mushrooms, sliced (You may use dried shitake mushrooms. Just soak them in water for 15 minutes before use)
3 thumb-sized ginger, grated
salt and pepper to taste
chopped chives or sibuyas tagalog for garnishing
In a round pyrex, put in cooked rice and top with seasoned chicken, mushrooms, ginger and oil. Cover and steam for 45 minutes. Garnish with chives. DONE!
Now, was that shocking? Fuss free it was, yeah. I just love the juices of the red chicken meat dripping onto the rice as it cooked. Plus the flavor back up of the ginger, it truly makes every second of waiting for it to cook all worth it.