Kiam Pung (Chinese Flavored Rice)
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Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 8 dried shitake mushrooms
  • 4 tsp olive oil, divided
  • 2 cloves garlic, chopped
  • 1 lb pork shoulder butt, cut into strips
  • 1 lb chicken drummettes (or wingettes), cut in half
  • 1 cup soy sauce, divided
  • 2 shallots, chopped
  • 4 cups uncooked long grain rice, rinsed and drained
  • Water
Toppings:
  • Chopped green onions
  • Roasted Peanuts
  • Egg strips
Instructions
  1. Soak shitake mushrooms in hot water for 20 minutes. Squeeze out excess water, discard the stems and thinly slice the caps. Set aside.
  2. In a skillet, heat 2 tsp oil over medium high heat. Add garlic; sauté until fragrant and lightly brown. Add pork, chicken and sliced mushrooms; sauté until meats are browned and no longer pink. Add ½ cup soy sauce, stir and then add enough water (2-3 cups) to cover meats and mushrooms. Bring to a boil, reduce heat, cover and let simmer for 30 minutes or until meats are tender. Drain meats and mushrooms; reserve the sauce.
  3. In a separate skillet, heat the remaining 2 tsp oil. Add shallots and sauté until soft and brown. Add rice and stir to coat. Stir in ½ cup soy sauce.
  4. Transfer mixture to a rice cooker. Add water and reserved sauce; the rice to liquid ratio is 1:2. In other words, use 2 cups of liquid (water and sauce) for every cup of rice. So for 4 cups of rice, I added 8 cups of liquid (2 cups of reserved sauce plus 6 cups of water). Turn on rice cooker.
  5. Serve topped with chopped green onions, roasted peanuts and egg strips.
Recipe by Salu Salo Recipes at https://salu-salo.com/kiam-pung-chinese-flavored-rice/