Ingredients: rice, chicken tenderloin, shiitake mushrooms

Applications: green onions

Seasoning: salt, pepper, sesame oil

Time: 45 minutes

Cooking Instruction

1. Soak and cut the shiitake mushrooms into pieces, but be careful not to use too much. Cut the chicken tenderloin into long strips, or you can tear it by hand, and set aside in a container once the ingredients are ready.

2, wash the rice into the pot, pour water and simmer for half an hour, this period of time can be removed from the tenderloin on the sinews, and scrub clean.

3, another pot will be blanched tenderloin, time for 5 minutes, wait until the porridge simmering success, the mushrooms, chicken into it, add salt and pepper.

4. A finishing touch is to sprinkle in chopped green onions and sesame oil before cooking, which will make the dish fragrant. But be careful not to cook the scallions for too long; it's best to use small shallots for a bit more flavor.

Kitchen Tips

1, the mushroom is best to remove the stalk, because the flavor is too strong for the whole dish is not good.

2, chicken tenderloin remove the tendon is to make the texture become better, will not feel not flavorful or too crispy.

3, the step to increase the flavor is to use green onions and sesame oil, which is a final touch.

Summary: a feature of this dish is that it is soft and sticky enough and fragrant enough, if you want to be soft and sticky, the rice is simmered for a longer time, if you want to shorten the time you can use a pressure cooker to simmer. As for the increase in flavor is actually more commonly used a technique, add a small amount of sesame oil before the pot, can make the flavor overflowing, and add green onions is to make the flavor of an additional fragrance, the flavor of the mushrooms itself is already relatively strong, add green onions can adjust the main flavor, so that the flavor of different ingredients to become more balanced.