This easy, Korean-inspired rice bowl recipe is topped with tender chicken and a fabulous sauce made with mushrooms, garlic and scallions. What makes the dish unique is that the sauce includes a couple of eggs, giving it a silky-smooth texture that’s similar to egg drop soup. The combination is delicious served over brown rice which adds its own nutty flavor and contrasting texture.Print
Chicken Rice Bowl with Soy-Mushroom Sauce
This simple rice bowl recipe is topped with tender chicken and a silky Korean-inspired sauce made with mushrooms, garlic, scallions and egg.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- 1 to 1-1/4 lbs chicken tenderloins
- 4 to 5 scallions, cut into 1-inch pieces
- 3 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 cups low-sodium chicken broth
- 3 teaspoons sesame oil, divided
- 1-1/2 tablespoons vegetable oil
- 8 ounces assorted mushrooms, sliced (see recipe notes)
- 2 tablespoons soy sauce
- 1 tablespoon sugar (or more to taste)
- 2 eggs, lightly beaten
- Freshly ground black pepper
For the rice:
- 2-1/2 cups water
- 3/4 teaspoon salt
- 2 cups short-grain brown rice
- Bring the water for the rice to a boil in a large saucepan. Add the salt and stir in the rice.
- Reduce the heat to medium-low to keep the mixture at a slow simmer. Cover tightly and cook until the rice is tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside until ready to serve.
- Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet. Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil). Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
- Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
- Once the chicken has cooled enough to handle, shred it into bite-sized pieces, transfer to a bowl and toss with 2 teaspoons of the sesame oil. Set aside.
- Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat. Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
- Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth. Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened. Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
- To serve, fluff the rice with a fork and place a portion in each of 4 serving bowls. Top with a portion of shredded chicken and spoon the mushroom sauce over the top. Garnish with a little more black pepper and serve immediately.
Try using a combination of full-flavored mushrooms like cremini, shiitake and/or oyster mushrooms. You can also use dried mushrooms in place of fresh ~ just soak them for about 30 minutes, drain and discard any tough stems.