Chinese Wat Gai Fan
- serves: 3-4
1 1/2 cups of long-grain Kohinoor Basmati Rice
5 Chinese dried mushrooms
500g chicken breasts or thighs, boneless and skinless
1/2 cup of Hoisin sauce
1/4 cup of golden syrup
1 medium red capsicum thinly sliced
50g of snow peas thinly sliced
2 scallions (spring onions, green onions) finely chopped
1/2 tsp of sesame oil
1/4 teaspoon of sugar
Enough water to cover rice by 1 inch
Cooking time: 30 min
Reconstitute the Chinese mushrooms by covering them in hot water until softened (20 - 30 minutes).
Squeeze any excess water out of the mushrooms, cut off the stems and thinly slice the caps.
Cut the chicken into 1-inch squares. Add the marinade ingredients and marinade the chicken for 15-20 minutes. Discard any excess marinade
In a 2 quart pot, bring the rice and water to a boil over medium heat. when the water above the rice has just disappeared (this takes around 10 minutes),
add the chicken, mushrooms and green onions. Mix in with rice.
Cover and cook on low heat for 20-25 minutes, or until the chicken is cooked through.