- 6 dried shiitake mushrooms
- 2 tbsp vegetable oil
- ½ in (1 cm) piece fresh ginger, peeled and grated
- 1 garlic clove, finely chopped
- 1 carrot, cut into julienne strips
- ½ tsp crushed hot red pepper
- 1 cup long grain rice
- 3½ cups chicken stock
- 2 boneless and skinless chicken breasts, finely diced
- 2 scallions, white and green parts, chopped
- 2 tbsp soy sauce
- Freshly ground black pepper
- 2 tbsp chopped cilantro
- Put the mushrooms in a small bowl and add a cup of boiling water. Let stand about 20 minutes, until softened. Drain, reserving the soaking water. Cut the mushrooms into small pieces using kitchen scissors, discarding the stems.
- Heat the oil in a wok over low heat. Add the carrot, ginger, garlic, and crushed peppers and cook gently for 5 minutes. Stir in the rice and pour in the stock. Measure two-thirds of the mushroom water and strain through a fine sieve into the rice mixture.
- Reduce the heat to medium-low and simmer, stirring often, about 40 minutes. Add the chicken and cook for 10 minutes, or until the rice has broken down to a porridge-like consistency. Stir in the scallions, soy sauce, season with pepper, and sprinkle with the cilantro. Serve hot.