Kiam Pung (Chinese Flavored Rice Recipe)

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

DIRECTIONS

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.

Source : Salu Salo

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