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This is a truly comforting and joyful one-pot meal. Savoury chicken, sweet Chinese sausage, and earthy shiitake mushrooms are steamed with fluffy rice until all the flavours have melded together beautifully. It's a perfect, easy-to-make midweek dinner.
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Marinate chicken with soy sauces, sesame oil, and cornflour. Soak dried shiitake mushrooms and reserve the liquid. → In a wok, gently fry Chinese sausage, then add the marinated chicken and cook until it changes color. → Add garlic, ginger, shiitake mushrooms, and deglaze with Shaoxing wine. Stir in rice until well-coated. → Transfer the mixture to a claypot, add chicken stock and reserved mushroom liquid, and bring to a simmer. → Cover and steam on very low heat for 30 minutes. Garnish with sesame oil and spring onions before serving.
Marinate chicken with soy sauces, sesame oil, and cornflour. Soak dried shiitake mushrooms and reserve the liquid. → In a wok, gently fry Chinese sausage, then add the marinated chicken and cook until it changes color. → Add garlic, ginger, shiitake mushrooms, and deglaze with Shaoxing wine. Stir in rice until well-coated. → Transfer the mixture to a claypot, add chicken stock and reserved mushroom liquid, and bring to a simmer. → Cover and steam on very low heat for 30 minutes. Garnish with sesame oil and spring onions before serving.
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If you don't have a claypot, you can use a heavy-based saucepan or a Dutch oven with a tight-fitting lid. The key is to have a pot that distributes heat evenly.
The cooking process relies on gentle steaming, so it's crucial to maintain a very low heat throughout the final 30-minute cooking stage to prevent the bottom from burning.
For an alcohol-free alternative to Shaoxing wine, you can use apple juice.
This dish is perfect for serving directly at the table, creating a wonderful communal dining experience.
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