- 2 tablespoons soy sauce
- 1/2 tablespoon fish sauce
- 1/2 tablespoon mushroom soy
- 1 tablespoon Shaoxing wine
- 1 tablespoon white or red miso
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- several shakes white pepper
- 4 boneless, skin-on chicken thighs, cut into 2cm pieces
- 4 dried shiitakes, soaked, stemmed, and thinly sliced
- 1 cup jasmine rice, rinsed and drained
- 1 cup chicken stock or water (I use the soaking water from the mushrooms)
- 1 slice (1cm) fresh ginger
- 2 spring onions, cut into 3cm pieces
In a large bowl, whisk together the soy sauces, fish sauce, wine, miso, sugar, sesame oil, and a few grinds of white pepper. Add the chicken and mushrooms and fold to coat.
Combine the rice, stock, and ginger in a heavy cast iron pot.
Scrape the chicken mixture and all of the marinade on top of the rice. Scatter with spring onions.
Place over medium heat and cook for 5 minutes, until just simmering. Cover, reduce the heat to low, and cook until all the liquid is absorbed and the chicken is cooked through (about 35 to 40 minutes). Fluff the rice, scraping up the crust from the bottom of the pot.
Based on a recipe from Lucky Peach
I find this recipe quite temperamental when it comes to getting the right amount of liquid for fluffy rice. It seems to depend on the amount of liquid in the meat, the exact position on the stove, and other factors which I can’t determine. Just be prepared for it to take a bit longer and/or come out a bit more like a thick congee on occasion (still delicious).
- Sliced roast pork in place of the chicken is delicious (you may need an extra 1/4 cup of stock to make up for the liquid in the chicken)
- Vegetables: sliced Chinese cabbage or thinly sliced carrot are good — just lay them on top with the meat
- Any combination of sauces up to the approximate liquid amount seems to work — substituting either hoisin, black bean, or dark soy all work well and have different resulting flavours. I’ve even made it with hoisin in place of the miso. You need to make a judgement about sweetness and adjust the sugar/salt ratio depending on which sauce(s) you use