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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.

      About the measurements used in our recipes

      For rice measurement, traditional Japanese rice measurement is used.
      • 1 rice-cup = 3/4 US cup = 180 ml
      Other conversions (US to metric measures)
      • 1 cup = 240 ml1
      • inch (1") = 2.5 cm
      • 1 ounce (1 oz) = 30 ml