Chicken Rice Bowl

Name: Chicken Rice Bowl
Yield: 5 servings
Cuisine: American
Ingredients: 1.1 lbs chicken thighs; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 1 tablespoon seasoning sauce; 1 tablespoon light soy sauce; 1 tablespoon sugar; 1 tablespoon chicken bouillon; 1 tablespoon Chinese cooking wine; 1 tablespoon blended cilantro roots and garlic; 5 shiitake mushrooms; 3 green chilies; 2 tablespoons cornstarch; vinegar; boiled eggs; green onions; leaves cilantro; cucumber

Wuddy Sukraksa @Wuddy

sydney

staff meals

Wuddy Sukraksa @Wuddy

sydney

staff meals

Saved

Ingredients

5 servings

1.1 lbschicken thighs
1 tablespoonoyster sauce
1 tablespoonsesame oil
1 tablespoonseasoning sauce
1 tablespoonlight soy sauce
1 tablespoonsugar
1 tablespoonchicken bouillon
1 tablespoonChinese cooking wine
1 tablespoonblended cilantro roots and garlic
5shiitake mushrooms
3green chilies
2 tablespoonscornstarch
vinegar
boiled eggs
green onions
leavescilantro
cucumber

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Steps

1

Cut the chicken thighs into bite-sized pieces. Marinate with oyster sauce, seasoning sauce, chicken bouillon, light soy sauce, dark soy sauce, sesame oil, Chinese cooking wine, sugar, and blended cilantro roots and garlic. It's best to marinate overnight in the refrigerator.
2

Slice the green chilies and soak them in vinegar. Prepare the green onions and cucumber. Boil the eggs for 8 minutes. Soak the shiitake mushrooms.
3

Stir-fry the chicken with sliced shiitake mushrooms until just cooked. Add enough water to cover. Mix cornstarch with water and gradually add to thicken, stirring continuously.
4

Taste and adjust seasoning. Serve over rice, garnished with cucumber, green onions, boiled eggs, and vinegar-soaked green chilies.