Chicken with wood-ear mushrooms

Ingredients
1 chicken breast (approximately 350g), diced
½ teaspoon of white pepper, ground
1 tablespoon of lemon juice
1 teaspoon of brown sesame oil
3 tablespoons of light soy sauce
2 teaspoon of sugar cane, or brown sugar
2 cloves of garlic, grated
2 cm ginger piece, grated
250 g Riso Scotti Easy Cook Parboiled rice
10 dry wood-ear mushrooms
2 green onions, cut diagonally into pieces
1 tablespoon of peanut oil
2 cm ginger piece, grated
1 onion, sliced
2 cloves of garlic, finely chopped
2 tablespoons of soy sauce
1 tablespoon of rice wine
1 tablespoon of oyster sauce
1 tablespoon of fried sesame seeds

Instructions
Prepare the rice according to the instructions on the pack. Drain the water well and put aside, keeping it worm.
Combine in a bowl the soy sauce with the lemon juice, sesame oil, sugar, garlic and ginger. Stir well and add the meat pieces. Stir, cover the bowl and leave the meat marinate for minimum 3 hours.
Meanwhile, wash the mushrooms and leave them soak in worm water for minimum 30 minutes. Drain them well and put aside.
Heat the peanut oil in a wok. Add the meat and fry at high heat, stirring frequently, until well done. Remove from the wok, drain the oil and keep worm.
Add the onion in the wok and fry for 1 minute. Add the garlic and ginger and continue for 1 minute.
Add the soy sauce into the wok, together with the rice wine and the oyster sauce and bring to boil. Put the meat back into the wok and boil slowly, at medium heat, for a few minutes, until the liquid reduces by half.
Add the green onion and stir rapidly. Serve the chicken aside boiled rice, sprinkled with sesame seeds.

• < Prev
• Next >

•  PDF 
• | Print |
• Print