Steamed Chicken with Chinese Mushroom Rice (北菇滑雞飯)

This dish is very popular in Hong Kong at casual diners. The great fragrance of this steaming dish is distinctive and will really increase your appetite, especially when you are a bit cold and need a little energy boost. It is one of my favorite comfort foods.

So, here's how I made it last night:

Ingredients:

1 whole Chicken (cleaned, dried and chopped to medium pieces)
Ginger root (1 big piece)
Chinese dried mushrooms (about 10 medium)

Marinade:
1  large Egg (egg white only)
Sugar (1 tablespoon)
Rice Wine (2 tablespoons)
Dark Soy sauce (3 tablespoons)
Light Soy Sauce (2 tablespoons)
Sesame oil (1 tablespoon)
Salt and pepper

Step 1:  Add marinade with chicken in a large container. Mix well and set aside.

Step 2: Peel ginger. Chop to fine, thin strips. Set in a small bowl.

Step 3: Mix 1/2 of ginger with chicken. Set the bowl aside again.

Step 4:  Soak dried mushrooms in water for an hour. When they are softened, boil in water for about 5 minutes. Drain and chop mushrooms to thick strips (about 1/4" thick).

Step 5: Put rice and water in rice cooker, add chicken on top of rice. Then, layer mushrooms and lastly, add the remaining ginger on top. Close the lid and start the rice cooker.

Step 6: When it's done, there should be a wonderful smell in the kitchen. Scoop in smaller bowls and serve immediately! You may want to sprinkle a little soy sauce upon serving. Hope you enjoy it!