Quick & Easy

Rice with chicken and soy

Packed full of flavour and protein, this tasty chicken and mushroom rice dish is beautiful drizzled with an Asian soy dressing and served straight out of the pot.



1.In a small heatproof bowl, cover mushrooms with boiling water, stand about 10 minutes or until tender; drain. Discard stems, slice mushrooms thinly.
2.Meanwhile, in a medium bowl, combine chicken, ginger, soy, oil, cornflour, sugar, wine and water.
3.Rinse rice in a strainer under cold water until water runs clear.
4.In a large saucepan, bring rice and extra water to the boil. Reduce heat to low; cook, covered tightly, 10 minutes. Do not remove lid or stir rice during cooking.
5.Drain chicken, reserve marinade. Place chicken, sausage and mushrooms on rice; cook, covered tightly, about 5 minutes or until chicken is cooked through.
6.Meanwhile, in a small saucepan, bring reserved marinade to the boil.
7.Drizzle sauce over chicken and rice, sprinkle with green onions. Stir until well combined just before serving.
8.Serve with steamed Chinese broccoli, if desired.

Shao hsing is a Chinese rice wine, available from Asian food stores. Substitute dry sherry, if desired.


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