Ingredients
300 g cooked rice (about 1 1/2 cups), 250 g (about 1/2 lb) boneless skinless chicken breast, 2 dried shiitake mushrooms.
Seasonings
2 slices ginger, 1 scallion, 1/2 teaspoon each oyster sauce, ground white pepper, and sesame oil, 1 teaspoon salt.
Steps
1. Rinse the chicken breast, drain well, and cut into small pieces; soak the shiitake mushrooms until soft, remove the stems, and slice diagonally; wash the scallions and cut into 3 cm (about 1-inch) sections.
2. Place the chicken pieces in a bowl, add the mushroom chunks, ginger slices, scallion segments, oyster sauce, salt, pepper, and sesame oil, mix well, then transfer to a steamer and steam over high heat for 8 minutes.
3. Remove the chicken pieces, transfer them to a clay pot, add the cooked rice and mix well, then simmer over low heat for 10 minutes until done.