I’d say this safely serves 3 individuals however in case you’ve received different meals on the desk — we all the time make a cucumber salad to go along with, if not one other vegetable — it would stretch to 4 servings.
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) oyster sauce
- 1 tablespoon (15ml) Shaoxing wine
- 1 tablespoon (15ml) white or crimson miso
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- White pepper or freshly floor black pepper
- 1 pound (455 grams) boneless, skinless hen thighs, minimize into 1-inch strips
- 8 recent shiitake mushroom caps, thinly sliced, or 4 dried shiitakes, soaked, stemmed, and thinly sliced
- 1 cup (200 grams) jasmine rice
- 1 cup (235 ml) hen broth or water, plus 2 tablespoons further for the oven choice
- 1/4-inch slice of recent ginger, minced or grated
- 2 scallions, thinly sliced, whites and greens separated
In a rice cooker: Within the bowl of a 3-cup or bigger rice cooker, mix the rice, 1 cup broth, and ginger. Scrape the hen combination and any marinade left within the bowl on high. Scatter with scallion whites. Shut the quilt, begin a Fast or Common cycle, and prepare dinner till the cycle is finished. Open the lid and examine the hen for doneness; often I want to maneuver the items round and provides it 5 extra minutes to complete. Scatter with scallion greens and eat immediately.
Within the oven: Warmth oven to 350°F (175°C). In a 1.5- to 2-quart baking dish (I used this), mix the rice, 1 cup plus 2 tablespoons broth, and ginger. Scrape the hen combination and any marinade left within the bowl on high. Scatter with scallion whites. Cowl tightly with foil and bake for 35 to 45 minutes, checking on the early finish, till rice is tender and hen is cooked. Double-check the hen for doneness; you would possibly have to shuffle the items round and provides it 5 to 10 extra minutes to complete. Scatter with scallion greens and eat immediately.
