I have always loved ethnic dishes with aromas and flavors far from our culture of Mediterranean culinary. I have always frequented restaurants of foreign cuisine, even if sometimes westernized, but in any case, they have allowed me to discover and taste dishes that I would never have known otherwise.

Thanks to this, I am able, in my small way, to reproduce at home ideas sometimes reinterpreted by me without following specific recipes, relying on intuition and what the kitchen base allows you to do. In this recipe, I propose chicken browned with scallions and then completed with shiitake mushrooms and garnished with teriyaki sauce. As a base under the seasoning, I placed steamed rice flavored with rice vinegar, recreating a typical oriental bowl ready to be enjoyed!

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Difficulty: Medium
Cost: Cheap
Preparation time: 1 Hour
Portions: 2
Cooking methods: Steam
Cuisine: International

Ingredients

For the teriyaki chicken with Shiitake mushrooms

7 dried Shiitake mushrooms
1 1/2 cups short grain rice
1 1/2 cups water
4 slices chicken breast
4 scallions
to taste vegetable oil
to taste salt
1 tablespoon soy sauce
2 tablespoons rice vinegar
to taste teriyaki sauce

Tools

Pots

Steps

To make the teriyaki chicken with Shiitake mushrooms

First, heat a cup of water and bring it almost to a boil, then transfer the water to a bowl and soak the dried shiitake mushrooms for about 15 minutes
Then take the rice, put it in a bowl, and rinse it to remove all excess starch, repeatedly discarding the cloudy water. Continue until the water is clear
Subsequently, place the washed rice in a pot and form an even layer over the entire base, then add the 1 1/2 cups of water. Next, put the lid on and turn the heat to high, once it reaches a boil, reduce the heat to the lowest setting, and set a timer for 15 minutes. At the end of the time, turn off the heat and without removing the lid, set a new timer for 10 minutes
Meanwhile, continue by cutting the chicken breast slices into irregular pieces and drain the water used to rehydrate the mushrooms, setting it aside as you will need it in the next steps
For the next step, take the mushrooms and slice them, removing the stem as it is almost always hard and woody, making it unpleasant to chew
Continue by cutting the scallions diagonally and set aside the green shoots, which should be sliced into rings
Next, heat the vegetable oil in a large saucepan and sauté the white part of the scallions, then add the chicken pieces and brown for a few minutes until the meat turns white
Next, add the salt, soy sauce, and the water used to rehydrate the mushrooms. Finally, add the sliced mushrooms and cook over high heat until the liquid has evaporated
Finally, take the rice, after its 10 minutes of resting after cooking, and season with rice vinegar or sushi seasoning, then mix to cool it slightly and set it aside
Finally, place a portion of rice in a bowl as a base and then top it with the chicken and mushrooms. Garnish with teriyaki sauce to taste and with the scallion shoot rings