Chicken Rice Bowl With Soy Mushroom Sauce Recipes

ASIAN CHICKEN RICE BOWL

Steps:

• For dressing, whisk together first 7 ingredients. Cook rice according to package directions. Divide among 4 bowls., In a large bowl, toss coleslaw mix and chicken with half of the dressing. Serve edamame and slaw mixture over rice; drizzle with remaining dressing.

CHICKEN AND MUSHROOM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.

CHICKEN RICE BOWL WITH SOY-MUSHROOM SAUCE

Steps:

• Bring the water for the rice to a boil in a large saucepan. Add a pinch of salt and stir in the rice.
• Reduce the heat to medium-low to keep the mixture at a slow simmer. Cover tightly and cook until the rice is tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside until ready to serve.
• Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet.
• Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil).
• Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
• Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
• Once the chicken has cooled enough to handle, shred it into bite-sized pieces, transfer to a bowl and toss with 2 teaspoons of the sesame oil. Set aside.
• Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat.
• Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
• Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth.
• Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened.
• Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
• To serve, fluff the rice with a fork and place a portion in each of 4 serving bowls. Top with a portion of shredded chicken and spoon the mushroom sauce over the top.
• Garnish with a little more black pepper and serve immediately.

CHICKEN RICE BOWL

Steps:

• Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

CHICKEN IN SOY MUSHROOM SAUCE

Steps:

• Soak the mushrooms in a little boiling water, around 1/4 cup, for twenty mins.
• Drain, reserving the liquid.
• Remove the stalks and slice mushrooms thinly.
• Combine soy, rice wine, sesame oil and ginger in a bowl.
• Add chicken and coat well.
• Marinade in the fridge for at least one hour.
• Bring a pot or wok filled with water to boil.
• The steamer is to sit on top, so select one that fits.
• Line a bamboo steamer with baking paper.
• Place chicken in steamer, reserving marinade.
• Put lid on and place over the boiling water.
• Steam for six minutes.
• Turn over and steam for an additional six minutes.
• While this is happening, prepare the bok choy.
• Wash it very well to remove all grit.
• Slice it into quarters lengthwise.
• Top the chicken with the bok choy, and steam for an additional 3 minutes.
• Do not overcook.
• Combine reserved marinade and mushroom liquid and mushrooms in a small saucepan.
• Boil for two to three minutes.
• Add enough stock to cornflour to make a smooth paste.
• Add paste and remaining stock to saucepan.
• Stir over a medium heat for 2 minutes, until sauce thickens.
• Serve on a bed of rice, and bok choy.
• Arrange mushrooms decoratively on the chicken and drizzle with the sauce.

JAPANESE CHICKEN MUSHROOM AND SCALLION RICE BOWL

Steps:

• Prepare instant brown rice according to package directions.
• Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
• Add mushrooms to simmering broth.
• Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Spr When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.).
• Add water chestnuts and heat.
• Divide rice into 4 bowls.
• Ladle chicken mixture into bowls.
• Sprinkle with scallions and chili peppers.
• We prefer our scallions raw, if you like them cooked -- add at the same time as the water chestnuts.