MOMI HOMEMADE MUSHROOM RICE

Source : Wash The Rice And Cook With The Plain Water + Brown Sugar For 15-20 Minutes At Medium To Low Heat Or Just Use A Rice Cookersoak The Dry Mushroom With So...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 25, 2022

Step:

  1. WASH THE RICE AND COOK WITH THE PLAIN WATER + BROWN SUGAR FOR 15-20 MINUTES AT MEDIUM TO LOW HEAT OR JUST USE A RICE COOKER

  2. SOAK THE DRY MUSHROOM WITH SOME HOT WATER FOR 10 MINUTES THEN CUT AND SLICE THEM. KEEP AND USE THE WATER LATER

  3. IN A LARGE PAN, PREHEAT THE COOKING OIL FOR 3-5 MINUTES AT HIGH HEAT. ADD IN THE GARLIC, GINGER, ONION AND LET THEM SIMMER FOR FEW MINUTES

  4. ADD IN THE SLICED MUSHROOM WITHOUT THE WATER AND STIR THEM FOR FEW MINUTES THEN ADD IN THE CHICKEN AND THE WATER USED TO SOAK THE MUSHROOM EARLIER

  5. ADD IN THE REMAINING INGREDIENTS ALL AT ONCE. STIR THEM TO MIX WELL AND LET THEM SIMMER FOR 5-10 MINUTES AT MEDIUM TO LOW HEAT. ADD SOME WATER IF THE MIXTURE IS TOO DRY. NEED THE MUSHROOM MIXTURE TO HAVE SOME LIQUID BUT NOT TO MUCH LIQUID

  6. TAKE OUT HALF OF THE COOKED RICE FROM THE RICE COOKER

  7. TURN OFF THE HEAT AND TAKE THE COOKED MUSHROOM INTO THE RICE COOKER AND ADD IN THE RICE BACK INTO THE RICE COOKER. RECOOK FOR 5-10 MINUTES OR BAKE AT 200/400 FOR 10-15 MINUTES

  8. SERVE WHILE HOT FOR LUNCH OR DINNER


Ingredients

  1. RICE
  2. 2 cup RICE
  3. 950 ml PLAIN WATER
  4. 1 tsp BROWN SUGAR
  5. MUSHROOM FILLING
  6. 1/2 cup COOKING OIL
  7. 3 tbsp GRATED GARLIC
  8. 1/4 cup SLICED GINGER
  9. 1 cup SLICED BIG RED INDIAN ONION
  10. 1 tsp GROUND BLACKPEPPER
  11. 1 tsp SUGAR
  12. 1 tbsp OYSTER SOUCE
  13. 3 tsp SALT
  14. 1 tsp STOCK POWDER
  15. 1 tbsp SWEET BLACK SOY KETCHUP
  16. 1 tbsp SALTY BLACK SOY KETCHUP
  17. 1 tsp BLACK THICK SOY KETCHUP
  18. 500 grams CHICKEN - CUT INTO 12 PCS
  19. 300 grams DRY MUSHROOM (MORE OR LESS IF YOU WANT - I LOVES TO USE DRY SHITAKE MUSHROOM)

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