Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 12 oz. boneless, skinless chicken breast halves , cut into pieces

  2. 1 1/2 teaspoons cornstarch or chestnut powder

  3. 3 1/2 teaspoons MAGGI Seasoning Sauce , divided

  4. 4 1/2 teaspoons MAGGI Instant Chicken Flavor Bouillon , divided

  5. 2 teaspoons granulated sugar , divided

  6. 1/2 teaspoon salt

  7. 1 tablespoon vegetable or cooking oil

  8. 1 teaspoon dark soy sauce

  9. 1 teaspoon MAGGI TASTE OF ASIA Cooking Soy Sauce

  10. 1/4 cup vegetable oil

  11. 2 cups peeled, diced taro root

  12. 1/2 cup dried shrimp , soaked in hot water until soft and diced

  13. 4 cups water

  14. 3 cups rice

  15. 4 to 5 dried shiitake or brown mushrooms , soaked in hot water until soft

Instructions Jump to Ingredients ↑

  1. COMBINE chicken, cornstarch, 1 1/2 teaspoons seasoning sauce, 1 teaspoon bouillon, 1 teaspoon sugar and salt in medium bowl. Set aside to marinate.

  2. COMBINE 1 tablespoon oil, remaining 2 teaspoons seasoning sauce, remaining 1 teaspoon sugar, dark soy sauce and cooking soy sauce in small bowl. Set aside.

  3. HEAT 1/4 cup oil in wok or large skillet over medium-high heat. Add taro root; cook, stirring frequently, for 5 to 7 minutes or until thin fried skin forms. Remove from pan. Add shrimp meat; cook, stirring frequently, for 2 to 3 minutes or until softened. Remove from pan.

  4. COMBINE water, rice and remaining 3 1/2 teaspoons bouillon in rice cooker. Turn rice cooker on. Once the water has started boiling, add taro root and shrimp; cover. Cook for 12 to 15 minutes or until rice is cooked through and water has evaporated.

  5. COVER cooked rice mixture with chicken and mushrooms; cover. Cook for 15 to 30 minutes or until chicken is cooked through. Pour sauce over top.

Comments

882,796
Send feedback