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Chicken with Chinese Sausage, Shiitake Mushrooms, and Rice
(recipe, Christina Eng)
Although my mother used a rice cooker for this dish — as I do now — it can also be made in a large pot on the stovetop. When the rice comes to a slight boil, add the chicken mixture, turn down the heat and cover. Cook until the rice is fluffy and the water has been absorbed.
- 2 Tbsp. cornstarch
- 2 Tbsp. oyster sauce
- 1 Tbsp. rice wine
- 1 Tbsp. sugar
- 1 Tbsp. light soy sauce
- 1 Tbsp. garlic salt
- 1 Tbsp. sesame oil
- Pinch of white pepper
- 1 chicken (a 3-pound bird, chopped into bite-sized pieces) or 5½ lbs. boneless chicken meat
- 2 slices ginger, peeled
- 2 cloves garlic, peeled
- 3 Chinese sausages, sliced diagonally into bite-sized pieces
- 6 large dried shiitake mushrooms, re-hydrated, drained, and sliced
- 3 cups medium- or long-grain rice
- Pinch of salt
- In a large bowl, whisk together the cornstarch, oyster sauce, rice wine, sugar, soy sauce, garlic salt, sesame oil, and white pepper.
- Add the chicken, tossing to coat. Marinate at least 15 minutes.
- Heat a wok or deep-frying pan over high heat. Add the ginger slices and garlic cloves and stir-fry briefly to season the wok. Remove.
- Stir-fry the chicken, sausage, and mushrooms briefly; the mixture should be just partially cooked. Set aside.
- Rinse the rice and place in a rice cooker. Add about 6 cups of water, or as indicated by the electric cooker. Season the rice with a pinch of salt.
- When the rice comes to a slight boil, add the chicken mixture into the cooker. Continue to cook, covered, stirring occasionally, until rice is done.
For the Chinese sausage, I like to use the Kam Yen Jan brand. It comes in vacuum-packed 16-ounce packages; it's available at Asian markets and, occasionally, at supermarkets, shelved alongside the tofu.
Read more in Christina Eng's essay about chicken and rice.