MOMI HOMEMADE MUSHROOM RICE

• 2 cup RICE
• 950 ml PLAIN WATER
• 1 tsp BROWN SUGAR
• 1/2 cup COOKING OIL
• 3 tbsp GRATED GARLIC
• 1/4 cup SLICED GINGER
• 1 cup SLICED BIG RED INDIAN ONION
• 1 tsp GROUND BLACKPEPPER
• 1 tsp SUGAR
• 1 tbsp OYSTER SOUCE
• 3 tsp SALT
• 1 tsp STOCK POWDER
• 1 tbsp SWEET BLACK SOY KETCHUP
• 1 tbsp SALTY BLACK SOY KETCHUP
• 1 tsp BLACK THICK SOY KETCHUP
• 500 grams CHICKEN - CUT INTO 12 PCS
• 300 grams DRY MUSHROOM (MORE OR LESS IF YOU WANT - I LOVES TO USE DRY SHITAKE MUSHROOM)

1. WASH THE RICE AND COOK WITH THE PLAIN WATER + BROWN SUGAR FOR 15-20 MINUTES AT MEDIUM TO LOW HEAT OR JUST USE A RICE COOKER
2. SOAK THE DRY MUSHROOM WITH SOME HOT WATER FOR 10 MINUTES THEN CUT AND SLICE THEM.
3. KEEP AND USE THE WATER LATER
4. IN A LARGE PAN, PREHEAT THE COOKING OIL FOR 3-5 MINUTES AT HIGH HEAT.
5. ADD IN THE GARLIC, GINGER, ONION AND LET THEM SIMMER FOR FEW MINUTES
6. ADD IN THE SLICED MUSHROOM WITHOUT THE WATER AND STIR THEM FOR FEW MINUTES THEN ADD IN THE CHICKEN AND THE WATER USED TO SOAK THE MUSHROOM EARLIER
7. ADD IN THE REMAINING INGREDIENTS ALL AT ONCE.
8. STIR THEM TO MIX WELL AND LET THEM SIMMER FOR 5-10 MINUTES AT MEDIUM TO LOW HEAT.
9. ADD SOME WATER IF THE MIXTURE IS TOO DRY.
10. NEED THE MUSHROOM MIXTURE TO HAVE SOME LIQUID BUT NOT TO MUCH LIQUID
11. TAKE OUT HALF OF THE COOKED RICE FROM THE RICE COOKER
12. TURN OFF THE HEAT AND TAKE THE COOKED MUSHROOM INTO THE RICE COOKER AND ADD IN THE RICE BACK INTO THE RICE COOKER.
13. RECOOK FOR 5-10 MINUTES OR BAKE AT 200/400 FOR 10-15 MINUTES
14. SERVE WHILE HOT FOR LUNCH OR DINNER

rice, water, brown sugar, oil, garlic, red indian, sugar, salt, sweet black soy ketchup, black soy ketchup, black, mushroom

Taken from cookpad.com/us/recipes/337878-momi-homemade-mushroom-rice (may not work)