Mushroom Chicken Rice
Ingredients
- Double Happiness Mushroom Soup Powder
- Rice
- Diced chicken breast
- Garlic slices
- Minced onion
- Butter
- Diced radish
Method
- Soak the rice.
- The diced chicken can be marinated with a little salt and cornstarch in advance to turn the meat softer and tender.
- Add 10g of mushroom soup powder to 200 ml of water and mix well.
- Heat the wok, add butter, and fry the garlic slices, onions, radishes, and diced chicken in sequence.
- After the ingredients are sautéed (but don't cook fully), pour in the soaked rice and stir fry.
- Finally, pour the prepared mushroom soup powder into the water, turn to low heat when the water is boiled, cover the pot and simmer for a while.
- Simmer until the water is dry and the rice is cooked (if you have cheese, you can add it at this time ).
- Add water all through the cooking, there should be 1cm on top of the veggies and rice until the end of the cooking process. Stop adding and wait until it’s all evaporated only when rice is soft.
- After the water has boiled, the heat should be low throughout to ensure that the rice is fully cooked but not burned. Count between 15 and 25 minutes, and taste to make sure it’s ready!
- Suggestion: you can add some sliced fried mushrooms.
