Ground chicken bowl is a dish that I want to cook when I feel lazy. The prep only requires 5 minutes, then you could leave it to braise and the chicken sauce will be ready in 30 minutes. The sauce is flavorful and goes great with rice, noodles or blanched vegetables.
In a small bowl, add light soy sauce, rice wine, sugar, five spice powder and salt. Mix well and set aside.
Heat a nonstick skillet on medium heat and add oil. When oil is warm, add ginger and garlic, stir a few times until fragrant. Add ground chicken and use a spatula to chop and separate the ground meat into small pieces. Stir until the surface of the chicken is slightly browned (it is ok if the inside is still pink).
Add shiitake mushroom to skillet, stir for about 1 minute, until mushrooms turn soft.
Pour in the mixed sauce from step 1, add 1 cup of water, and mix well. Cover and simmer for about 30 minutes, until sauce is mostly absorbed.
Serve warm over steamed rice or noodles, with steamed vegetables and a fried egg.
You can store the ground chicken in an airtight container in the fridge for 3 days, or in the freezer up to 2 weeks.