Ingredients1 cup of chopped chinese green mustard (separate stalks and leaves)
2 dried shitake mushrooms (soaked and drained, reserve water)
1 jalepeno - remove seeds and sliced
2 cloves garlic - peeled and lightly smashed
1/2 cup shredded chicken breast (i use leftover rottisserie chicken)
1 1/4 cup rice - washed and drained
1 cup qty of (chicken stock + reserved mushroom water)
handful of toasted pine nuts
soy sauce to taste
salt and pepper to taste
- Add rice, garlic, mushrooms, shredded chicken, chicken stock and mushroom water in a rice cooker. Add soy sauce, salt and pepper to taste.
- When rice is half cooked, add gai choy stems and sliced jalepeno and cook for 10 minutes. Add leaves and cook till timer is up.
- Add toasted pine nuts and mix well with the rice and vegetables.
- Serve warm.