Chicken & Fermented Black Bean Rice

Chinese-style spicy rice dish

Equipment

Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)

Servings

4 - 5

Ingredients

• 10 oz (300 g) chicken thigh (boneless and skinless), cut into bite-size pieces
• 2 rice-cups (360 ml) short grain rice, rinsed and drained
• 1 1/3 cups plus 2 tablespoons (350 ml) Chinese-style chicken stock
• 3-4 medium-size shiitake mushrooms, thinly sliced
• Some chopped cilantro and scallion

For the marinade

• 2 tablespoons Chinese fermented black beans (can be found at dry pantry section of Asian grocery stores)
• 2 tablespoons sake
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1/2 teaspoon raw brown sugar
• 1/4 teaspoon Chinese five spice powder (optional)
• 1 teaspoon thinly-sliced dry red chili (optional)
• 1/2 tablespoon potato starch
• 1 teaspoon sesame oil

Procedure

1. In a bowl, whisk together the ingredients for the marinade. Add the chicken and mix well by hand.Cover and refrigerate for 30 minutes.
   
   
2. In "Kamado-san", combine the rice and the chicken stock. Let the rice soak in liquid for 20-30 minutes.
3. Spread the shiitake mushrooms evenly over the rice. 
   
   Add the chicken with the marinade and spread evenly on top.
   
   
4. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes. Turn off the heat and let it rest for 20 minutes.
5. Uncover and fluff the rice with a rice paddle. Serve into individual bowls and garnish with some chopped cilantro and scallion.