Chicken and Shiitake Mushrooms Rice

An immaculate gluten free one-pot baked Chinese dish with both meat 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. It is usually served with Chinese sausages (lap cheong) and steamed vegetables like choy sum. As Chinese sausages are not gluten free, I have substituted this with gluten free leg ham in my recipe. This recipe is also dairy free, egg free, nut free.

Shiitake Mushroom is deemed to be a gourmet delicacy around the world for its intense flavour. It has also long been acclaimed as an Asian superfood due to its medicinal properties, widely used in ancient Chinese medicine as a naturally healing food. It comprises extensive amount of long chain sugars, called polysaccharides, which is rich in nutrients. It is not only iron rich but contains vitamins A, B, C and D group of vitamins. Researched medicinal benefits include cholesterol lowering, strengthening the immune system, preventing cancer and heart disease, improving circulation and preventing thrombosis, treating fatigue and viral infections.

Chicken and Shiitake Mushrooms Rice

Gluten Free Chicken and Shiitake Mushrooms Rice

Chicken and Shiitake Mushrooms Rice Gluten Free

Chicken and Shiitake Mushrooms rice

An immaculate naturally gluten free one-pot baked Chinese dish with both meat and protein packed shiitake mushrooms similar to the traditional claypot chicken rice dish.
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Cuisine: Chinese
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 18
Calories: 1120.95kcal
Author: Daphne Goh

Ingredients

  • 8 tablespoons extra virgin olive oil
  • 1 kg 2.2Ib/35.3oz skinless chicken breasts or thighs, trimmed and thinly sliced
  • 100 g 3.53oz dried shiitake mushrooms, soak in hot water for 20 mins. Stems removed and thinly sliced
  • 2 cloves garlic minced
  • 4 cups basmati rice
  • 1 canned gluten free leg ham 340g thinly sliced
  • ½ cup water

For the sauce:

  • 2 tablespoons of gluten free light soy sauce
  • 6 tablespoons of gluten free kecap manis thick soy sauce (refer relevant recipe)
  • 2 tablespoons of pale or medium dry sherry
  • 1 tablespoon pure sesame oil

For the Marinade:

  • 1 tablespoon of gluten free light soy sauce
  • 1 tablespoon of pale or medium dry sherry
  • 1 ½ teaspoons gluten free corn maize starch
  • 1 teaspoon of 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. Grill the leg ham pieces in the oven for around 20 minutes or until brown and crispy on both sides. Cut into 2 cm pieces.
  • 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 pot that is oven friendly. 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.

Notes

1. You can easily make your own gluten free dark/thick soy sauce (kecap manis) by mixing equal parts of dark brown sugar or brown sugar to gluten free light soy sauce. Boiling the mixture in a pan on low heat until thickened.
2. Plumrose leg ham contains Pork (84%), Water, Salt, Acidity Regulator (451), Thickener (Carrageenan), Antioxidant (316), Colour Fixative (Sodium Nitrate).
Allergens: Soy and sesame.
Nutrition Facts
Chicken and Shiitake Mushrooms rice
Amount per Serving
Calories
1120.95
% Daily Value*
Fat
 
55.27
g
85
%
Saturated Fat
 
16.85
g
105
%
Trans Fat
 
0
g
Cholesterol
 
307.83
mg
103
%
Sodium
 
5114.08
mg
222
%
Carbohydrates
 
57.84
g
19
%
Fiber
 
1.41
g
6
%
Sugar
 
0.61
g
1
%
Protein
 
91.54
g
183
%
Vitamin A
 
0.86
IU
0
%
Vitamin C
 
10.69
mg
13
%
Calcium
 
5.26
mg
1
%
Iron
 
33.87
mg
188
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!

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