Cantonese-style steamed chicken rice
Ingredients: chicken, oyster sauce, dark soy sauce, sesame oil, ground white pepper · 70 min cook time · 685kcal · ~₩11,750
Ingredients
600g chicken, 1.5tbs oyster sauce, 1tbs dark soy sauce, 1ts sesame oil, 1pinch ground white pepper, 10ea shiitake mushrooms, 2ea chinese sausage, 2cups cabbage, 1tbs salted dried shrimp, 1thumb ginger, 4cloves garlic, 2cups rice, 2tbs cooking wine, 1ts chicken stock concentrate, 1ea duck egg, 1tbs fried shallots, 1sprig Chinese parsley
Instructions
1. Marinate the chicken with 1½ tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, and a pinch of ground white pepper. Marinate for at least 30 minutes, or overnight for best results.
2. Soak 10 dried shiitake mushrooms in hot water for a few hours until soft. Squeeze out the water from the mushrooms, reserving 2 tablespoons of the mushroom soaking water for later. Cut the mushrooms into bite-sized pieces.
3. Peel the skin off the Chinese sausage (lap cheong) and remove the tips. Cut diagonally into 1 cm (½ inch) thick slices.
4. Chop 2-3 cups worth of cabbage.
5. Prepare 1 tablespoon of salted dried shrimp (washed and soaked), 1 thumb of ginger (peeled and minced), and 4 cloves of garlic (minced).
6. Heat a wok with some oil. Add the minced ginger and garlic, and stir-fry until fragrant and the garlic turns lightly brown. Add the salted dried shrimp and stir-fry.
7. Add the marinated chicken to the wok and stir-fry until partially cooked.
8. Add the sliced mushrooms and chopped cabbage to the wok and stir-fry.
9. Add 2 cups of washed and drained long-grain rice to the wok. Stir all ingredients together for a minute.
10. Add 2 tablespoons of Chinese cooking wine and the reserved 2 tablespoons of mushroom soaking water to the wok. Stir well.
11. Transfer all the stir-fried ingredients into a rice cooker (or a pot if you don't have one). Add 2½ cups of water and 1 teaspoon of chicken stock concentrate. Close the lid and let it cook for about 40 minutes.
12. While the rice is cooking, prepare the salted duck egg. Wash away the charcoal coating from the duck egg. Boil the duck egg for 10 minutes. Once cooked, split the hard-cooked egg lengthwise.
13. Once the rice is done, stir it gently. Serve the Cantonese-style steamed chicken rice in a bowl. Garnish with fried shallots, the split duck egg, and fresh Chinese parsley.
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