4 dried shitake mushrooms
600g (1.3 lb) chicken thigh fillets, cut into roughly 4cm pieces
2 tbsp soy sauce
1 tsp dark sweet soy sauce
2 tsp sesame oil, plus extra to drizzle at the end
1 tsp cornflour (cornstarch)
2 Chinese lap cheong sausages, sliced
3 garlic cloves, finely chopped
1 tbsp finely grated ginger
2 cups jasmine rice
2 cups chicken stock
½ cup Chinese Shaoxing cooking wine
1 tbsp honey
sliced spring onion (scallions), to serve
Love this recipe! 15 minutes in my instant pot and I get a nice bit of golden crunch on the bottom. Perfection!
This recipe is legendary!
We love this – super quick and easy to prep. We bung it in the rice cooker and the results are excellent – no need to check on it, just wait for that magic beep 🤩
This was so tasty, and was ready without much work or cleanup to do, my favorite kind of cooking. Thanks for this recipe!