Even though I have missed this weekend #SundaySupper with the theme of “Celebrating Family Heritage”, but it has brought me to those day’s sweet memories, where all family members used to enjoy the cook from the ‘chef’ of the house – our beloved late mother.
Suddenly, I have this thought of dish that she used to cook for us and she described it as “easy & simple making” recipe that save time and steps. I really missed it so much as I didn’t have a chance to taste the same after she had left us.
This is a simple recipe which is suitable for all those busy mommies out there. I have changed the recipe from normal white rice to brown rice, where I am a regular for brown rice. Surprisingly, it turns out great with dark soy sauce and sesame oil chicken that stir-fried with the mixture of dried mushrooms and button mushrooms. You may add-in a splash of Chinese wine (Shao-Xing wine) to enhance the taste.
This dish is so high on taste and low on effort that it has become a favorite to me and my husband now.
2 cups of brown rice, washed & soaked for half-an-hour
½ of a chicken, chopped into small pieces
8-10 slices of ginger
8 medium size of dried mushrooms, soaked until soft, then cut 1 to 4 pieces
1 can of button mushrooms (350gm), cut into half size
2 tbsp of cooking oil
4 tbsp of dark soy sauce
2 tbsp of normal soy sauce
1 tbsp of oyster sauce
3 tbsp of sesame oil
2 tsp of sugar
(Marinate chicken for at least 20 minutes)
A splash of Chinese wine (Shao-Xing wine) - optional