Soy Rice and Chicken

Name: Soy Rice and Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 1/2 cup sushi rice; 1/2 cup dried shiitake mushroom (if large, cut into strips); 3/4 cup low-sodium soy sauce; 4 tablespoons oil, divided; 1 slice fresh ginger, cut into thin strips; 3/4 cup diced raw chicken thigh; 2 tablespoons low-sodium soy sauce; 3 1/2 cups long-grain white rice; 2 garlic cloves, squashed; 1/2 white onion, sliced into half-rings; 3 tablespoons low-sodium soy sauce; 4 1/2 cups cool water; salt

Submitted by DrGaellon

"Adapted from Roger Ebert's _The Pot and How to Use It_ (yes, THAT Roger Ebert), this uses a rice cooker to make a luscious rice dish with bits of chicken and shiitake. Don't use a supermarket-standard soy sauce, or it will be too salty - seek out a light soy, it will be worth the effort. Adapted from an article by Caroline Russock at Serious Eats. http://bit.ly/apOK39"

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Ready In:: 50mins
Ingredients:: 13
Serves:: 6-8

ingredients

¹⁄₂ cup sushi rice
¹⁄₂ cup dried shiitake mushroom (if large, cut into strips)
³⁄₄ cup low-sodium soy sauce
4 tablespoons oil, divided
1 slice fresh ginger, cut into thin strips
³⁄₄ cup diced raw chicken thigh
2 tablespoons low-sodium soy sauce
3 ¹⁄₂ cups long-grain white rice
2 garlic cloves, squashed
¹⁄₂ white onion, sliced into half-rings
3 tablespoons low-sodium soy sauce
4 ¹⁄₂ cups cool water
salt

directions

Rinse the sushi rice under running water until it runs clear. Cover with cold water and set aside to soak.
Cover shiitake pieces with 3/4 c soy sauce and set aside to soak until soft.
In a non-stick pan, heat 2 tbsp oil over medium heat until it shimmers. Add ginger and stir until fragrant, 1-2 minutes. Add chicken and 2 tbsp soy sauce; stir-fry until chicken is cooked through, 3-4 minutes. Set aside on a plate until thoroughly cool (this is important, or the rice cooker will shut off early).
Rinse regular rice under running water until it runs clear; drain well. Drain sushi rice well and set both aside.
Squeeze the shiitake mushrooms dry, but save the soy sauce.
In the same non-stick pan, heat the remaining oil over medium heat until shimmering. Add the onions and garlic and stir-fry until garlic is fragrant, 60-90 seconds. Add the mushrooms and stir-fry 2 minutes. Add all the rice and 3 tbsp soy sauce and very quickly stir-fry until rice is coated with oil and soy, about 1 minute.
Transfer rice and chicken to rice cooker. Add 4 1/2 cups water and the reserved soy sauce used to soak the mushrooms. Add a pinch of salt. Stir vigorously for 5-6 minutes to dissipate heat (or the cooker will not sense correctly). Cover and press the rice cooker button; cook until it finishes its cycle.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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