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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the chicken into bite size pieces and cut the sausagesin into wafer thin slices. Slice the mushrooms thinly. (if can't find fresh shitake mushrooms use dried ones and soak for 30 min hot water). | 2. Slice the shallot, heat oil into pan and saute the onion until brown. Discard the shallot and let the oil cool. | 3. Add 2 tbsp of water to the grated ginger and squeeze out as much liquid as possible. Put this ginger water into a bowl and discard the grated ginger. Add the chicken, sausage, mushrooms, sesame oil and cooled oil, soy sauce, pepper and salt and Chinese 4 spice and marinate for abut 30 minutes. | 4. Place rice into the earthenware pot and cover with water to come 2cm above the level of the rice. Put onto a medium heat and bring to the boil. | 5. Turn the heat to very low and add the chicken mixture. DO NOT STIR, but let the chicken mixture sit on top of the rice. | 6. Cover and cook for about 30min until rice is cooked. | 7. Serve with a Chinese broccoli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	500			996600.0	1789.35	21698.7	100180.95
chinese sausage	2			-	-	-	-
shiitake mushroom	4			-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
shallot	1			115.2	26.88	4.0	0.16
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
gingerroot	4		shredded	-	-	-	-
dark soy sauce	2	tablespoons		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chinese five spice powder	1/4	teaspoon		-	-	-	-
rice	450			305527.5	63478.125	6277.05	2664.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.