Chinese Ground Chicken Bowl
A Chinese-style ground chicken and rice bowl that is super easy to prepare and bursting with flavor. It is a cheat version of Taiwanese minced pork rice bowl (Lu Rou Fan), but much more practical to make for a weekday dinner. {Gluten-Free Adaptable}To make the dish gluten free, use soy sauce to replace the light and dark soy sauce, and use dry sherry to replace the Shaoxing wine.The nutritional value is calculated without the rice, eggs or steamed vegetables.
Ingredients
- 8 (20 g) dried shiitake mushroom
Sauce (*Footnote 1)
- 1 cup chicken broth
- 2 tablespoons light soy sauce
- 1 tablespoons Shaoxing wine
- 1 teaspoon dark soy sauce
- 2 teaspoons sugar
- 1/4 teaspoon Chinese five spice powder
Cooking
- 1 tablespoon peanut oil (or vegetable oil)
- 1/2 thumb ginger , minced
- 2 cloves garlic , minced
- 1 lb (450 g) ground chicken (or ground pork or ground beef)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
Serving options
- Steamed rice (or noodles)
- Sliced green onion (for garnish)
- Fried eggs (or marinated eggs)
- Steamed vegetables
Instructions
- Add shiitake mushrooms to a medium-sized bowl and hot water to cover. Let rehydrate until tender throughout, 15 minutes or so. Drain and rinse with running tap water to remove any debris. Squeeze out excess water. Remove and discard the tough stem, and mince the mushrooms.
- In a small bowl, combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, sugar, five spice powder and salt. Mix well and set aside.
- Heat oil in a large skillet over medium-high heat until hot. Add ginger and garlic. Stir a few times until fragrant.
- Add ground chicken. Spread out the chicken and let sear without moving for 2 minutes or so. Then stir and chop the ground meat into small pieces. Stir and cook until the chicken is cooked through.
- Add minced shiitake mushrooms to the skillet. Stir and cook for 1 minute.
- Pour in the mixed sauce from step 1 and mix well. Simmer until the sauce is mostly absorbed, 5 minutes or so.
- Mix the cornstarch and water in a small bowl and stir to dissolve completely. Pour into the pan. Stir immediately to thicken the sauce.
- Drizzle with sesame oil. Taste the chicken and adjust seasoning by adding a pinch of salt if needed.
- Serve warm over steamed rice or noodles, with steamed vegetables and an egg, if using. Garnish with green onions. Serve as a main dish.
Nutrition
Serving: 1serving, Calories: 205kcal, Carbohydrates: 7.3g, Protein: 28.7g, Fat: 6.6g, Saturated Fat: 1.4g, Cholesterol: 67mg, Sodium: 508mg, Potassium: 415mg, Fiber: 0.7g, Sugar: 4.3g, Calcium: 18mg, Iron: 3mg