Steamed Chicken Rice with Sauce
Ingredients
- Half free-range chicken breast
- 1 shiitake mushroom, chopped
- 2 red onions
- 1 garlic clove
- Sweet soy sauce (approximately 2 tablespoons)
- Sesame oil (approximately 1 teaspoon)
- Salt to taste
- Oyster sauce (approximately 1 teaspoon)
- Water as needed
- 2 handfuls of rice, washed clean
- Chicken broth
- Oil for sautéing
Preparation
Boil the chicken in boiling water with high heat for 7-8 minutes, remove impurities, wash clean, drain, and cut into cubes, then set aside
Sauté the onions and garlic in oil until fragrant and oily
Add the chicken and mushroom, stir-fry briefly
Add sweet soy sauce and oyster sauce, let it bubble
Add sesame oil, salt, and water, then adjust the taste
Turn off heat after the chicken is somewhat tender
Divide and pour the chicken and sauce generously into the bottoms of bowls
Add rice on top, pack it down with a spoon so the rice touches the sauce but does not need to be fully submerged
Pour chicken broth to about 1-2 cm above the rice
Steam for approximately 50 minutes until cooked
If halfway through steaming the liquid is low, add a little more broth
Serve warm
Tips
Make the sauce saltier and sweeter since the rice is plain and will absorb flavors from the broth and sauce
Ensure the sauce is abundant so it soaks into the rice below
Optionally add grated carrots for extra vegetables, though it may sound unusual
Adjust all quantities and broth levels according to personal taste since exact measurements were not used
