serves
1-2
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
1-2
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Ep 2
episode • The Streets Hong Kong • cooking • 25m
G
episode • The Streets Hong Kong • cooking • 25m
G
Ingredients
- 25 g butter
- 2 cloves garlic, chopped
- 1 knob ginger, sliced
- 1 cup rice, washed
- 1-2 tsp dark soy
- 1 spring onion, cut into batons, for garnish
Chicken
- 250 g chicken thigh, cut into pieces
- 4-6 fresh shiitake mushrooms, halved
- 1 tsp sugar
- 1 tsp salt
- 2 tsp Chinese cooking wine
- 2 tsp sesame oil
- 2 tsp cornstarch
- 50 g smoked cured speck, thinly sliced
Instructions
- Preheat the oven to 190°C.
- Add butter to a heat-proof clay pot with a lid over medium-high heat. Once the butter has melted sauté garlic and ginger. Add the rice and stir through the butter.
- Once the rice is coated, add the water to about 1-1.5 cm above the rice. Bring up to the boil and transfer to the oven, with the lid on, and bake for 20 minutes.
- Meanwhile, place the chicken and mushrooms in a bowl with sugar, and Chinese cooking wine. Stir well before adding the corn starch. Add the speck and stir through. Marinate for 10-15 minutes.
- After the rice has been in the oven for 20 minutes, add the marinated mixture, and return to the oven, covered, at 240°C for a further 15-20 minutes.
- Let it rest for 5 minutes, before removing the lid and pouring over the dark soy. Garnish with spring onions. Serve hot and stir to combine at the table.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Ep 2
