Ingredients
2 tbsp neutral oil, like grapeseed
3 skin on chicken thighs (boneless/skinless is OK too)
3 lap cheong (chinese sausage), sliced on the diagonal
4 green onions, sliced
2 cloves garlic, minced
½ inch of ginger, peeled and finely minced
3 - 4 dried shiitake mushrooms
3 tbsp small dried shrimp (optional)
3 cups uncooked sweet rice (also called “glutinous rice”)
4 cups chicken broth
1 ½ tbsp dark soy sauce
Directions
Step 1
Add the mushrooms to a small bowl and cover with boiling water. Let soak for about 30 minutes, then remove the mushrooms and slice or dice them (depending on your preference), making sure to reserve the soaking liquid.
3 - 4 dried shiitake mushrooms
Step 2
Heat a large steel pan or wok on high until hot. Add the oil and let heat for about 10 seconds until shimmering, then turn the heat down to medium.
2 tbsp neutral oil, like grapeseed
Step 3
Add the chicken thighs, skin side down, into the pan (be careful, it will sputter a bit). Cook until the chicken skin is browned and releases from the pan easily, about 5 minutes (do not try to flip or move the chicken during this time or you won’t get a good sear and the chicken may stick to the pan). Flip chicken and cook for another 2-3 minutes until mostly cooked. Remove thighs from the pan, remove the chicken skin*, and carefully cut into bite-sized chunks (removing the bone if there is one), and set aside.
3 skin on chicken thighs (boneless/skinless is OK too)
Step 4
In the same pan over medium heat, add the lap cheong and cook for about 2 minutes until some of the fat renders out, stirring frequently. Add the garlic, green onion, ginger, chopped mushrooms, and dried shrimp. Cook for about 1 minute until fragrant, then add the chopped chicken and uncooked rice and stir fry for another minute so the rice grains are coated in some fat.
3 lap cheong (chinese sausage), sliced on the diagonal
4 green onions, sliced
2 cloves garlic, minced
½ inch of ginger, peeled and finely minced
3 - 4 dried shiitake mushrooms
3 tbsp small dried shrimp (optional)
3 cups uncooked sweet rice (also called “glutinous rice”)
Step 5
Add the mushroom soaking liquid and continue pushing the rice around the pot with spoon or spatula — the rice may stick a bit to the bottom of the pan so it’s important to keep it moving.
Step 6
Once the mushroom liquid looks mostly absorbed, add about half a cup of chicken broth and continue cooking in the same way, stirring and scraping frequently, but not aggressively (you don’t want the rice to turn to mush). Continue this process, adding about half a cup of broth at a time and waiting until the previous broth has been absorbed before adding more.
4 cups chicken broth
Step 7
Towards the end of the cooking process, add the dark soy sauce. Once the rice is sticky and fully cooked with no crunchy spots when you taste a bit, it’s ready to eat. You may have left over chicken stock. If for whatever reason your rice is still not cooked by the time you've used up your broth, you can continue to add water until the rice is fully cooked. Taste and add additional soy sauce, if desired. Serve hot.
1 ½ tbsp dark soy sauce
