An immaculate gluten free one-pot baked Chinese Chicken and Shiitake Mushrooms Rice dish. It contains both meat, ham and protein packed shiitake mushrooms. My inspiration for this dish came from the traditional claypot chicken rice. Normally a dinner dish in southern China, Malaysia and Singapore. They usually serve chicken and shiitake mushrooms rice with Chinese sausages (lap cheong). As well as steamed vegetables like choy sum. Because Chinese sausages are not gluten free. For my gluten free chicken and shiitake mushrooms rice, I have substituted Chinese sausages with gluten free leg ham. This chicken and shiitake mushrooms rice recipe is not only gluten free. But also dairy free, egg free and nut free.
You may also like my other gluten free rice recipes:
- Yam (Taro) Rice;
- Chinese Barbecue Pork Rice (Char Siu Fan);
- Turmeric Basmati Rice;
- Seafood Fried Rice;
- Prawns and Eggs Fried Brown Rice; and
- Chicken Nasi Goreng Kampung (Village Fried Rice).
Nutritional Values and Health Benefits of Shiitake Mushroom
Many people around the world deemed shiitake mushroom (Lentinula edodes) as a gourmet delicacy for its strong flavour. Likewise, the drying process intensifies its flavours. Numerous persons have long claimed that shiitake mushroom is an Asian superfood due to its medicinal properties. Widely used in ancient Chinese medicine as a naturally healing food. Likewise, shiitake mushroom contains extensive amount of long chain sugars, called polysaccharides, which is rich in nutrients. Besides, dried shiitake mushroom is an excellent source of copper. As well as a good source of vitamin B5 (pantothenic acid), vitamin B3 (niacin) and vitamin B2 (riboflavin). Plus vitamin B7 (biotin) and selenium.
Researched medicinal benefits of shiitake mushroom include lower cholesterol, strengthen the immune system and prevent cancer and heart disease. As well as support healthy central nervous system, improve blood circulation and prevent thrombosis, treating fatigue and viral infections. Lastly, it also assist in normal thyroid function.
Chicken and Shiitake Mushrooms rice
Ingredients
- 8 tablespoons extra virgin olive oil
- 1 kg skinless chicken breasts or thighs, trimmed and thinly sliced
- 100 g dried shiitake mushrooms soak in hot water for 20 mins. Stems removed and thinly sliced
- 2 cloves garlic finely minced
- 4 cups basmati rice
- 340 g canned gluten free leg ham thinly sliced to 1cm (0.4 inch) in thickness
- ½ cup water
For the sauce:
- 2 tablespoons gluten free light soy sauce
- 6 tablespoons gluten free kecap manis
- 2 tablespoons medium dry sherry
- 1 tablespoon sesame oil
For the Marinade:
- 1 tablespoon gluten free light soy sauce
- 1 tablespoon medium dry sherry
- 1 ½ teaspoons corn starch or potato starch
- 1 teaspoon ground white pepper
For the garnish:
- 2 large fresh red chillies finely chopped
- 2 spring onions finely chopped
Instructions
- Wash the rice and cook in an electric rice cooker by adding number of cups of water specified by the electric cooker. Rice should be cooked to light and fluffy.
- Pre-heat fan force oven to 160C or 320F. Place the sliced leg ham pieces onto a non-stick large baking pan lined with baking paper. Grill in the oven for around 20 minutes or until brown and crispy on both sides. Cut into 2 cm pieces with a kitchen scissors.
- Combine chicken with marinade in a large bowl and mix well. Reserve for about 20 minutes.
- Prepare and mix the sauce ingredients in a small bowl.
- Heat up a large Dutch oven pot or any oven friendly pot. Add 8 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
- Add the chicken pieces and stir-fry for 3 minutes on medium to high heat. Then add the mushrooms, the sauce prepared, ½ cup of water and stir-fry until chicken is cooked. Turn off the heat.
- Add the steamed rice in step 1 and the leg ham pieces into the pot, toss and combine well and cover with lid.
- Pre-heat the fan force oven to 180C or 350F. Put the pot into the oven and bake for 30 minutes.
- To serve, place some of the chicken, shiitake mushrooms and leg ham at the bottom and side of a medium bowl, then add the rest of the rice and pack in tightly. Put a plate on the top of bowl, turn the bowl upside down and remove the bowl. Garnish with the chillies and spring onions and serve.
