Rice with Chicken and Shiitake Mushrooms
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Soak dried shiitake mushrooms in water for 15 minutes to rehydrate. Drain and dice. Reserve soaking liquid.
Heat oil in a frying pan over medium-high heat and brown the cubed chicken. Add mushrooms and stir to combine. Add pickled ginger and 2 tablespoons (30 mL) soy sauce. Mix well and cook for 2 minutes. Set aside.
Heat butter in a saucepan on medium-high heat and add rice. Stir until all the grains are coated with the butter. Moisten with the chicken stock and reserved soaking liquid. Bring to a boil; cover and simmer on low heat for 10 minutes.
Add the chicken mixture, diced bell pepper, pepper and the remaining soy sauce. Mix well and cover. After 7 minutes, check if rice is done. Serve immediately with sesame baby bok choy.
Nutrition Info
| Per 565 g serving | Amount |
|---|---|
| Calories | 610 |
| Protein | 54 g |
| Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrate | 62 g |
| Fibre | 2 g |
| Sugar | 2 g |
| Cholesterol | 170 mg |
| Sodium | 590 mg |
| Per 565 g serving | % Daily Value |
|---|---|
| Potassium | 25 |
| Calcium | 6 |
| Iron | 15 |
| Vitamin A | 6 |
| Vitamin C | 110 |
| Vitamin B6 | 67 |
| Vitamin B12 | 42 |
| Folate | 17 |
| Zinc | 48 |
