Wednesday, April 23, 2008

One pot rice with chicken and shitake mushrooms

Dinner! ...It's oyster sauce-flavored chicken

A countable few slices of abalone

plus mini-shitake mushrooms (added while braising oyster sauce chicken wings)

Shitake mushrooms as cute and mini as raisins

then cooked (and warmed) just like another dish (the next day)

Rice-cooker meal for the busy executives

In short, I make oyster sauce chicken quite often. Sometimes, I will add shitake mushrooms to this recipe, cook double the quantity and keep the leftovers to be re-heated with rice the next day. This is usually what I do - whenever I steam ginger chicken, braise sesame oil and ginger chicken or chicken with assorted mushrooms. Ahhh...and the miracles of the rice-cooker. If you have followed my blog, you should also have noticed that I seldom do fried rice on a wok/pan. Rice cooker - one of the most basic kitchen appliances - allows me to have "fried" rice the easy peasy way. These Tom Yum Fried Rice, or Cabbage and Char Siew Fried Rice, are miracles from a basic (2-button: cook and warm) rice cooker.

I kid you not.

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1 comments:

edamame said...

Oh,shitake!Are you called Shitake in your country? That Shitake includes a lot of vitamin D is the most popular mushroom in Japan. And it is used to most cooking ingredients.From Japan
http://food-soybean.blogspot.com/