All in one bowl chicken and Chinese (sausage) rice
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 50 minutes
- Servings 6 portions
- 20 g dried shiitake mushroom, stems removed, cut into slices
- boiling water, to soak
- 650 - 700 g skinless, boneless chicken thighs, cut into pieces (4 cm)
- 40 g light soy sauce
- 50 g oyster sauce
- 20 g dark soy sauce
- 1 tsp ground white pepper
- 1 tsp sesame oil
- 3 garlic cloves
- 20 g fresh ginger, cut into pieces (1-2 cm)
- 2 Chinese sausages (approx. 120 g), cut into slices
- 20 g vegetable oil
- 360 g water
- 30 g Shaoxing wine (optional)
- ½ tsp white sugar
- 350 g jasmine rice, rinsed
- 1 - 2 sprigs spring onions/shallots, sliced, to garnish
- per 1 portion
- Calories 2495.5 kJ / 596.4 kcal
- Protein 35.3 g
- Carbohydrates 61.2 g
- Fat 21.7 g
- Saturated Fat 6.6 g
- Fibre 1.5 g
- Sodium 1239.4 mg
Preparation
1. Place a bowl onto mixing bowl lid and weigh mushrooms into it. Cover with boiling water and set aside to soak (approx.10 minutes).
2. Place a large bowl onto mixing bowl lid and weigh chicken, 20 g of the light soy sauce, 20 g of the oyster sauce, 10 g of the dark soy sauce, ½ tsp of the white pepper and sesame oil into it and mix to combine. Set aside for 5 minutes.
3. Place garlic and ginger into mixing bowl and chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula.
4. Add sausage and oil, then heat 2 min/120°C/speed 2.
5. Add reserved chicken and drained mushrooms, water, 20 g light soy sauce, 30 g oyster sauce, 10 g dark soy sauce, ½ tsp white pepper powder, Shaoxing wine (optional) and sugar, then cooking 10 min/100°C/ Reverse/speed soft.
6. Add rice and stir to combine, then start Rice Cooker mode, placing simmering basket instead of measuring cup onto mixing bowl lid. Transfer into a thermal serving bowl or other large bowl, then gently fluff with a fork to separate grains if needed. Garnish with sliced spring onions/shallots. Serve warm.
