Mushroom Chicken With Coconut Steamed Rice
This is yet another of my quick-fix rice plates. Whenever I cook meat with vegetables, I normally would use soy sauce to flavor the mixture. For this recipe I experimented with Korean Japchae sauce instead. (It is the sauce I use to make Korean noodles).
For my steamed rice, I thought of cooking it in coconut milk instead of water, topping the cooked rice with some toasted grated coconut.
What a combo, I’d say!
1 cup sliced boneless and skinless chicken breast
1 cup sliced mushrooms
3 cloves garlic, peeled and crushed
1/2 medium onion, sliced
1 medium tomato, cubed
2 tbsps Korean Japchae sauce
Salt and pepper to taste
A pinch of turmeric
1 cup white rice
2 cups coconut milk
1 tbsp grated coconut, toasted
2 tbsps Olive oil
1 tsp sliced green onions and a stem of cilantro for garnish
Cook the rice as you normally would in a rice cooker (combining 1 cup rice and 2 cups coconut milk). While cooking, fluff the rice with a fork to prevent the bottom from burning.
In a large wok, heat Olive oil over medium-high heat. Add garlic and saute till golden brown. Add onions and cook for 1 minute. Add tomatoes and cook for another minute. Add mushrooms until slightly browned and tender. Add chicken, salt and pepper, turmeric and stir-fry until the chicken is tender (do not overcook chicken). Reduce heat and add Japchae sauce. Mix well. Cook for another 2 minutes. Remove from heat and place on a plate. Garnish with green onions and cilantro. Serve with the coconut rice topped with the toasted grated coconut.