ABOUT THE RECIPE
By Chef Johnny Lee
1 cup (210 g) jasmine rice
250 g chicken, diced
150 g fresh mushrooms of your choice 2 green onions
2 tablespoons soy sauce
2 oz (60 ml) olive oil
20 g fresh ginger
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine vinegar or sake
clay pot or small pot spoon
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Clean the mushrooms and slice them into 1⁄4 inch pieces, set aside.
Rinse the rice and add it to the pot with one and a half cups of water. Bring to a boil and let simmer for 10-15 minutes.
Add in the seasonings, green onions, chicken and mushrooms. Stir and let cook for 20 - 25 minutes.
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