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Ingredientes
- 2 x dry black mushrooms
- 1 Tbsp. soy sauce
- 1 tsp cornstarch
- 6 ounce boneless skinless chicken breasts thinly sliced (or possibly boneless skinless chicken thighs)
- 2 c. chicken stock (or possibly canned chicken broth)
- 1 c. long-grain rice
- 2 x thin slices peeled ginger - (quarter size)
- 1 x Chinese sausage - (abt 1 1/2 ounce) sliced thin on bias
- 2 ounce preserved pork thinly sliced (or possibly smoked Canadian bacon)
- 1 Tbsp. minced cilantro
Direcciones
- Preheat oven to 350 degrees.
- Pour sufficient hot water over the mushrooms in a small bowl to cover them completely. Let stand till softened, about 20 min. Drain, throw away the stems and slice the caps thinly.
- Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl. Add in the chicken and toss gently till coated. Let stand 10 min.
- Heat a 1-qt clay pot or possibly flameproof dish over medium-heat till warm. Pour in the stock and bring it to a boil. Add in the mushrooms, rice, chicken, ginger, sausage and pork. Stir to combine. Cover the clay pot and transfer it to the pre-heated oven. Bake for 25 min or possibly till liquid is absorbed and a light crust forms on the bottom of the rice. Scatter the cilantro over the top and serve right from the clay pot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 4 servings | |
| Calories 232 | |
| Calories from Fat 14 | 6% |
| Total Fat 1.52g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 22mg | 7% |
| Sodium 438mg | 18% |
| Potassium 307mg | 9% |
| Total Carbs 38.84g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.29g | 0% |
| Protein 13.82g | 22% |
