Today is Mid-Autumn Festival. The haze situation is bad and no one in our family organised any outdoor lantern session. It rained in the evening and now the floor is wet. Not in the mood to light up any candles outside the house.
With API reading of above 200 in our area, I decided to cook and eat at home. Not going out for family dinner. I cooked simple mushroom chicken rice with spare ribs and fish balls soup for dinner.
This mushroom chicken rice recipe is from Nestle, which I obtained from their website back in Nov 2012. I’ve made some changes to it to suit my family taste. It is a simple and nutritious meal.
- 1 tablespoon cooking oil
- 5 shallots, sliced thinly
- 2 inch ginger, julienned
- 500 g boneless chicken meat, fat and skin removed, cut into small pieces
- 8 pcs (about 20g) dried shiitake mushroom, soaked and sliced thinly
- 1/2 tablespoon sesame oil
- 2 cups rice, washed
- 2 1/2 cups water
- 2 tablespoons spring onion, sliced thinly
- 1 tablespoon salted fish, fried (optional)
- 1/2 teaspoon salt
- 3 tablespoons water (I used stock from spare ribs soup that I was boiling)
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon oyster sauce
- Cook rice in a rice cooker with 2 1/2 cups of water.
- Heat oil in a wok, then fry shallots and ginger until fragrant.
- Add chicken and mushrooms and fry for 5 minutes.
- Add sesame oil and gravy mix.
- Leave to simmer on medium heat for 3 minutes. Then set aside.
- When the rice is just cooked (grains are fluffy, about 20 minutes), add in the chicken mixture.
- Stir, then cover the lid of and leave to cook for another 10 minutes.
- Garnish with spring onions or fried salted fish (optional) and serve with thinly cut chili and garlic in soya sauce.
Ever since I watched the HK drama, I always love to wish this in every Mid-Autumn festival … 家好月圆, 庆中秋!