Chinese Ground Chicken Bowl

• Meat

  • 300 g Ground chicken breast

• Produce

  • 2 tsp Garlic
  • 1 tsp Ginger
  • 150 g Shiitake mushroom
  • 1 Vegetables

• Condiments

  • 4 tbsp Soy sauce, light

• Pasta & Grains

  • 1 Rice or noodles

• Baking & Spices

  • 1/4 tsp Chinese five spice powder
  • 1/4 tsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 2 tbsp Rice wine

Found on omnivorescookbook.com

Ingredients

• 4 tablespoons light soy sauce
• 2 tablespoons rice wine (or Japanese sake)
• 2 teaspoons sugar
• 1/4 teaspoon Chinese five spice powder
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 1 teaspoon minced ginger
• 2 teaspoons minced garlic
• 300 grams (10 ounces) ground chicken breast
• 150 grams (5 ounces) shiitake mushroom, chopped
• steamed rice or noodles
• steamed or boiled vegetables, fried egg

Directions

• 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.