Butternut squash and chicken rice

Name: Butternut squash and chicken rice
Ingredients: Butternut squash, 1 pack, 500g, cubed; Chicken leg quarters, 2; Cooking wine, 2 tbp; Dried shiitake, 6; Onion, 1/2, cubed; Rice, 2 rice cups, white and brown mixed; Garlic, 3 cloves; Ginger, 2 tsp; Oyster sauce, 2 tsp; 老抽, 1 tsp; Soy sauce, 2 tbp; Sesame oil, 2 tsp; Sugar, 2 tsp

7 steps

Updated at: Sat, 07 Oct 2023 04:02:40 GMT

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Ingredients

0 servings

500gButternut squash

cubed

2Chicken leg quarters

2 tbpCooking wine

6Dried shiitake

0.5Onion

cubed

2Rice

white and brown mixed

3 clovesgarlic

2 tspGinger

Sauce

2 tspoyster sauce

1 tsp老抽

2 Tbspsoy sauce

2 tspSesame oil

2 tspSugar

Instructions

Step 1

Put 3 cups water and 6 shiitake and bring to boil. Turn off heat and soak for 1h. Soak brown rice.

Step 2

Debone chicken legs. Cut into small bite sized pieces. Trim excessive fat for later.

Step 3

Put brown and white rice with 2 rice cups of mushroom water.

Step 4

Fry chicken fat on medium until shrunken. Discard. Fry chicken on medium high until golden brown and water evaporated. Put cooking wine and let evaporate. Set aside.

Step 5

Fry onion until softened and browned. Put in garlic. Put mushroom and butternut squash and cook on medium high. Put chicken and sauce back and mix well.

Step 6

Put ingredients in rice cooker and cook rice as usual.

Step 7

When done, open lid, mix and close lid, wait for 10-15min before serving.