Mushroom Chicken Rice Bowl
A very flavorful dish that's quick and easy to make -- great for weeknight dinner!
Servings: 4
Ingredients
- 3 tablespoon soy sauce
- 2 tablespoon mirin
- 2 cloves garlic grated
- 1⁄2 teaspoon grated ginger
- 1⁄4 teaspoon white pepper powder
- 1 scallion thinly sliced
- 1 medium onion sliced
- 5~6 pieces boneless skinless chicken thighs cut into bite size (don't trim the fat off the chicken)
- 5 oz sliced cremini mushroom (or other kinds based on your preference) about 3 cups
- 2 teaspoon tapioca flour (starch)/corn starch
- salt
- 4 serving warm rice
- fried egg or poached egg optional
Instructions
- Mix soy sauce, mirin, garlic, ginger, white pepper powder, scallion, onion and chicken thigh together in a big bowl, let it sit for between 10 minutes to a few hours few hours (overnight is ok) in the fridge.
- Heat a frying pan over medium to medium high heat, pour the chicken with everything in the bowl into the frying pan, spreading it out into an even layer.
- Cover and cook for 3 ~ 5 minutes until the surface of the chicken turns white.
- Remove the lid and add in mushrooms, stir and cook until the chicken is cooked through and the liquid in the pan is reduced to just cover the bottom of the pan.
- Mix starch with 2 tablespoon of water, pour the mixture into the pan and stir for several times until the starch mixture is evenly distributed and the liquid thickens up a little bit.
- Remove the pan from the heat and season with salt to taste.
- Serve with warm rice, top with fried egg or poached egg and enjoy!
Notes
Feel free to omit the thickening process if you prefer not to do it. In that case, simply cook until the liquid in the pan is almost gone to make sure that the flavor is concentrated enough.