Rice with Chicken, Mushrooms and Chard
For added flavor, in a small bowl, stir together 2 Tbs. oyster sauce, 1 tsp. Asian sesame oil, 1 Tbs. rice vinegar and 1 tsp. hot water. Drizzle over the rice before serving.
- 2 boneless, skinless chicken thighs, cut into bite-size pieces
- 1 tsp. minced fresh ginger
- 1 Tbs. oyster sauce
- 1 Tbs. soy sauce
- 1 Tbs. rice wine or dry sherry
- 1 tsp. Asian sesame oil
- 1/4 tsp. sugar
- Pinch of freshly ground white pepper
- 1 1/2 cups jasmine rice
- 1 bunch Swiss chard, stems removed and leaves chopped
- 6 oz. shiitake mushrooms, stems discarded and caps thinly sliced
- 1 green onion, thinly sliced
Marinate the chicken
In a large bowl, combine the chicken, ginger, oyster sauce, soy sauce, wine, sesame oil, sugar and white pepper and stir to mix well. Let stand for 10 minutes.
Cook the rice
In a heavy saucepan, combine the rice, Swiss chard, mushrooms, chicken and its marinade and 3 cups water. Bring to a boil over high heat, cover, reduce the heat to low, and cook until the rice has absorbed the water and the chicken is cooked, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork, transfer to a serving bowl, garnish with the green onion and serve.
Alternatively, prepare the dish in an electric rice cooker: Combine the rice, Swiss chard, mushrooms, chicken and its marinade and 3 cups boiling water in the rice cooker, cover and turn on the cooker according to the manufacturer’s instructions. The rice should be ready in about 30 minutes. Once the cooker goes off, let it stand undisturbed for 10 minutes before serving. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).