- 4 pieces chicken breast
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 tbsp mirin
- 2 tsp corn starch
- 6 pieces dried mushroom
- 1 tbsp oil
- 4 cloves garlic, minced
- 4 small onion, finely chopped
- 4 cups rice
- 3 1/2 cups chicken stocks
1. Preheat oven to 425 degree.
2. Marinate chicken and dried mushroom with oyster sauce, sugar, mirin, and corn starch.
3. Add oil in Dutch oven with medium heat on stove top.
4. Add onion and cook until tender.
5. Add garlic and cook, until fragrant.
6. Add rice, cook and stir until light brown.
7. Add chicken stock, cook and stir, bring to a boil.
8. Add chopped chicken and dried mushrooms on the rice.
9. Cover the lid, move the Dutch oven into the oven.
10. Bake for 15 minutes.
11. Remove from oven, stir the chicken and rice, and cover the lid again.
12. Wait another 10 minutes, ready to serve.