 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
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. 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:
1. Rinse the sushi rice under running water until it runs clear. Cover with cold water and set aside to soak.
2. Cover shiitake pieces with 3/4 c soy sauce and set aside to soak until soft.
3. 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).
4. Rinse regular rice under running water until it runs clear; drain well. Drain sushi rice well and set both aside.
5. Squeeze the shiitake mushrooms dry, but save the soy sauce.
6. 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.
7. 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.
|
|