麻油野菇雞飯 Chicken Wild Mushroom Rice in Ginger Sesame Oil Sauce

材料 Ingredients

去骨去皮雞腿肉 Boneless Skinless chicken thigh 1 磅 lb (450g) 糙米 Brown rice 1-1/2 杯 cup 綜合野菰 (切絲) Assorted wild mushroom (Julienned) 1 杯 cup 蔥花 Minced scallion 2 大匙 Tbs 醬油 Soy sauce 2 大匙 Tbs 麻油薑醬汁 Ginger Sesame Oil Sauce 2 份 portion 水 Water 1 杯 cup

註：請依照米的種類自行調整水的份量。
Note: Please adjust the quantity of water based on the type of rice you use.

做法

1.	雞腿肉切成2.5cm小塊後拌上2大匙醬油醃10分鐘。糙米洗乾淨後濾乾。
2.	準備好麻油薑醬汁。
3.	將麻油薑醬汁A中的薑絲和菜籽油先再鍋裡煸香，後加入麻油薑醬汁B中的2大匙麻油和雞肉用中火炒到雞肉變白。
4.	加入野菇，糙米，麻油薑醬汁材料C和水並翻炒均勻並煮滾。
5.	加蓋用中小火將米煮熟。或轉移到電鍋內依照電鍋使用指示煮熟。
6.	將煮熟的飯用飯匙或叉子翻鬆，再拌入蔥花。

PROCEDURE

1.	Cut the chicken thigh into 1" cubes. Mix the chicken with 2 tbs. of soy sauce and marinate for 10 minutes. Rinse the brown rice then drain the water.
2.	Prepare the Ginger Sesame Oil Sauce.
3.	Add the ginger and canola oil from the Ginger Sesame Oil Sauce Part A to a heated wok and pan-fry until aromatic. Place in 2 tbs. of sesame oil and chicken and sauté until the chicken turns white.
4.	Add the wild mushrooms, brown rice, part C from the Ginger Sesame Oil Sauce and water. Mix well and bring the mixture to a boil.
5.	Reduce the heat to medium low. Cover and cook until the rice is done. Or you can transfer the mixture to a rice cooker and cook by following the instruction of the rice cooker.
6.	Fluff the cooked rice with a rice paddle or fork and stir in the minced scallion.

最後更新 (Last Update): 02/08/2018
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