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Shiitake-Scallion Chicken and Rice

Shiitake-Scallion Chicken and Rice

By Malcolm JacksonOctober 17, 2023

  • Makes
    6 to 8 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active
  • Rating

This one-pot dinner takes inspiration from a classic Cantonese comfort dish. We use dried shiitake mushrooms, oyster sauce and soy sauce for a triple hit of umami savoriness that pairs perfectly with chicken and fragrant jasmine rice. Rehydrating the shiitakes creates a rich, earthy broth in which to cook the rice. During steeping, some dirt or grit may settle in the bottom of the bowl; slowly pouring the liquid into the rice should help prevent it from escaping.

Ingredients
  • 1

    ounce (12 to 14 medium) dried shiitake mushrooms

  • 2

    cups boiling water

  • 2

    tablespoons neutral oil

  • 1

    bunch scallions, thinly sliced on the diagonal, white and green parts reserved separately

  • 1

    pound boneless, skinless chicken thighs, trimmed and cut into ¾-inch pieces

  • Ground black pepper

  • ¼

    cup oyster sauce

  • 2

    tablespoons soy sauce

  • 1½

    cups jasmine rice, rinsed and drained

Step 1

In a small heat-safe bowl, combine the shiitakes and boiling water. Soak until softened, 20 to 30 minutes. Remove the shiitakes, reserving the liquid. Remove and discard the stems; thinly slice the caps. Set aside.

Step 2

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the mushrooms and scallion whites; cook, stirring occasionally, until fragrant, about 1 minute. Add the chicken and ½ teaspoon pepper; cook, stirring occasionally, until the chicken begins to brown, 4 to 5 minutes.

Step 3

Add the oyster and soy sauces; stir to coat, scraping up any browned bits. Stir in the rice. Slowly stir in the reserved mushroom liquid, leaving any grit in the bowl, and bring to a boil. Stir once or twice, then cover and reduce to low; cook until the water is absorbed and the rice is tender, about 15 minutes.

Step 4

Remove the pan from the heat and let stand, covered, for 10 minutes. Uncover and fluff the rice with a fork. Serve sprinkled with the scallion greens.

Step 5

Optional garnish: Chopped fresh cilantro OR chili oil OR both

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