One Pot Pumpkin Mushroom Chicken Rice

Source – https://onehappybite.com/one-pot-pumpkin-mushroom-chicken-rice

Ingredients

• Pumpkin Mushroom Chicken Rice
• 1 tablespoon cooking oil
• 5 clove garlic minced
• 1 shallot chopped
• 2 green onion chopped, separate white and green – parts
• 1 cup mushroom sliced, I used shimeji mushrooms but you can use any mushroom of your choice
• 1 lb chicken thigh cut into bite-sized pieces, marinated
• 2 cup uncooked rice I used Jasmine rice
• 2 cup pumpkin cubed, I used kabocha pumpkin but you can also use butternut squash or acorn squash
• 2 cup chicken stock or any stock of your choice
• 2 tablespoon light soy sauce
• 2 tablespoon oyster sauce
• ½ teaspoon salt
• 1 teaspoon white pepper

Marinade

• 1 ½ tbsp light soy sauce
• 1 teaspoon dark soy sauce
• 1 tbsp Shaoxing wine
• 2 teaspoon cornstarch

Instructions

1. Cut chicken thigh into bite sized pieces. In a bowl, combine chicken with the marinade ingredients (light soy sauce, dark soy sauce, Shaoxing wine, and cornstarch). Mix until well combined and set it aside.
2. In a large skillet or cooking pan, heat cooking oil over medium heat. Add garlic, shallots, and white parts of green onion. Saute until fragrant.
3. Add mushroom and marinated chicken, stir-fry until chicken is browned and cooked through.
4. Add rice, pumpkin chicken stock, soy sauce, oyster sauce, salt, and white pepper. Give it a gentle mix.
5. Bring it to a boil, then reduce to a simmer. Cover with a lid and let it simmer for about 20 minutes. After 20 minutes, turn the heat off and leave for 10 minutes with the lid on.
6. Once the rice has absorbed all the flavor, fluff it gently with a fork. Top the rice with green parts of scallion. Serve warm and enjoy!