Steamed Chicken Rice

By Maangchi · 75 min

Ingredients

Instructions

1. Mix the marinade (1½ tbs oyster sauce, 1 tbs dark soy sauce, 1 tsp sesame oil, a pinch of white or black pepper) into the chicken by hand. Refrigerate at least 30 minutes, or overnight for best results.
2. Heat a wok and add 1-2 tbs vegetable oil.
3. Stir-fry a thumb of ginger first, then add the garlic and soaked dried shrimp until fragrant.
4. Add the chicken and stir-fry for 2 minutes.
5. Add the mushrooms, Chinese sausage and cabbage.
6. Add the rice, 2 tbs Chinese cooking rice wine and the 2 tbs water saved from the soaked mushrooms.
7. Transfer the mixture to a rice cooker, add 2½ cups water and 1 tsp chicken stock concentrate, and start the cooker.
8. Without a rice cooker, cook in a thick-bottomed pot over medium-high heat for 10-15 minutes, then lower the heat to a simmer for 10 more minutes.
9. When done, transfer to a serving plate and serve with chili sauce.
10. Optional garnish: boil the salted duck egg for about 10 minutes, rinse off the salted charcoal, cut in half lengthwise, and place on the side with the fried shallots and Chinese parsley on the rice.

Summarized from Maangchi's video. Watch it for the details.

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