The Original Chicken Rice Bowl

In Southern California, with its large Asian population, the “rice bowl” is a common item in many restaurants, from the ethnic mom & pop shop (many of which make a great one!) to fast food joints (both those that qualify as Asian, like Yoshinoya, and downright American ones, like Jack-in-the-Box, all of which are pretty ghastly). The basic concept is a one-dish meal – some sort of topping served over rice. The homemade version is not only a one-dish meal, it’s also a one-pot meal, a style of cooking that is quick and economical and saves on the pile of pots to be washed! Here, then is a recipe for Chicken Rice Bowl – homemade and healthy! Review the Basic Steamed Rice post for directions on how to use different varieties of rice, how to wash and soak it, and how to cook it.

ingredients:

• 2 c rice, washed and soaked
• 3 c water if you’re using a pot, water up to the 2 c mark plus 1/2 cup more if you’re using a rice cooker
• 4 oz chicken, shredded – do your taste buds, your health, the earth, and the chicken a favor and buy sustainably raised if you can!
• 6 fresh shiitake mushrooms, caps cut into thin strips, stems reserved for making soup
• 1 scallion, minced
• 1 tsp sesame oil

marinade:

• 1 tsp cornstarch
• 1 T light soy sauce
• 1 T Shaoxing cooking wine or dry sherry
• 1/4 tsp sea salt

method:

1. Put the rice and water into the cooking pot or rice cooker, then cook according to the Basic Steamed Rice post only until the water reaches the level of the top of the rice.
2. While the rice cooks, combine the marinade ingredients, then add the chicken and mushrooms and let the mixture rest.
3. Place the topping mixture over the rice, sprinkle with 1/2 of the scallion, but do not stir. Cook until rice is done.
4. Let the rice stand, covered, for 10-15 m, and only then mix gently, adjust the seasoning, top with the remaining scallion and sesame oil, and serve.