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Shiitake-Scallion Chicken and Rice
This one-pot dinner takes inspiration from a classic Cantonese comfort dish. We use dried shiitake mushrooms, oyster sauce and soy sauce for a triple hit of umami savoriness that pairs perfectly with chicken and fragrant jasmine rice. Rehydrating the shiitakes creates a rich, earthy broth in which to cook the rice. During steeping, some dirt or grit may settle in the bottom of the bowl; slowly pouring the liquid into the rice should help prevent it from escaping.
6 to 8
Servings
1 hour
20 minutes active
Ingredients
-
1
ounce (12 to 14 medium) dried shiitake mushrooms
-
2
cups boiling water
Directions
-
01In a small heat-safe bowl, combine the shiitakes and boiling water. Soak until softened, 20 to 30 minutes. Remove the shiitakes, reserving the liquid. Remove and discard the stems; thinly slice the caps. Set aside.
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