Chicken Mushroom Rice

1 chicken leg, boneless, chop into small sections, about 1-2-inches length

10 oz.or 300g rice

1 beaten egg

2-3 mushrooms, remove stems, thinly shredded

3-5 stalks spinach

5 slices fresh ginger

4 garlic cloves, sliced

3-4 hot red peppers

5 tbsps. vegetable oil

5 cups water

4 tbsps. Shao-Hsing rice wine or dry sherry,

4 tbsps. light soy sauce,

2 tbsps. granulated sugar.

1 tbsp. light soy sauce,

1 tbsp. Shao-Hsing rice wine or dry sherry,

1 tbsp. ground black pepper,

1 tbsp. five-spice powder,

3 tbsps. sesame oil,

1 tsp.granulated sugar,

1 tbsp. minced garlic cloves.

1. Gently combine the chopped chicken leg with the marinade in a bowl, mix well and let marinate for 1 hour (P1).

P1

2. Rinse spinach well before cooking, then put them into boiling water, blanch briefly until the colour turns jade green (about 15 seconds), then transfer to a bowl of cold water to stop the cooking (P2).

P2

3. Soften the shredded mushrooms by soaking in warm water for about 20 minutes, then drain well and squeeze out excess water. In a bowl, gently combine them with 2-3 tbsps. Seasoning A (P3).

P3

4. In a wok, saute 5 slices ginger with 2 tbsps.vegetable oil over moderate heat, add sliced garlic cloves and pepper, stir fry until aromatic, about 20 seconds.

5. Put the marinated chicken leg back into the wok in question, pan fry bothsides for 1-2 minutes until brown, then add the remaining Seasoning A and stir, bring it to a boil (P4).

P4

6. Rinse the rice well, then place into a clay-pot, add 6-10 oz.water and 1 tbsp.vegetable oil, stir to mix well. Cook them over high heat with the lid off, stirring occasionally to prevent sticking (P5).

P5

7. Put on the lid and reduce heat to low when the water reduced about half, continue to cook for another 15-20 minutes, or until the rice turns out dry.

8. Add the chicken legs and mushrooms into the clay-pot, cover and cook over low heat for another 10 minutes (P6).

P6

9. Put the beaten egg and spinach into the pot, cover and keep cooking for another 5 minutes (P7).

P7

10. Serve hot (P8).

P8