Chinese Mushroom Chicken over Beeflink Rice
This rice dish is extra special since it is cooked with beef hotlinks! The perfect addition topped with chicken simmered in mushroom garlic soy sauce! Enjoy this meal, from my family to yours!
- 2 lbs chicken breast cut into large chunks
- ⅓ cup olive oil or avocado oil
- 8 garlic cloves slice
- 1 8 oz can mushrooms drained
- ½ teaspoon black pepper
- ½ cup soy sauce or coconut aminos
- ⅓ cup vinegar
- 1 ½ cup water
- 1 tablespoons lemon juice
- 2 tablespoons starch
Rice with hot dogs and peas
- 2 cups long grain rice washed and drained
- 4 cups water
- 2 teaspoons salt
- 1 package hot dogs sliced into coins
- ½ cup peas
- 1 tablespoon olive oil
Cut chicken in large chunks then sear in a medium pot with olive oil on high heat for about 3 minutes on each side.
Turn the heat off then add black pepper, sliced garlic, mushrooms, soy sauce. Mix 1 ½ cups water with 2 tablespoons of starch until dissolved then add to the pot.
Turn heat back on high, gently mix all ingredients. Once pot comes to a boil the sauce should slightly thicken. Simmer for 10 minutes. Serve over warm hot dogs and peas rice.
Hot Dogs & Peas Rice
Add olive oil to skillet, sear sliced hotdogs and peas for about 2 minutes. Set aside
Wash rice until water runs clear. In a medium pot add butter or olive oil, washed and drained rice, 4 cups of water, and salt. Allow to boil for 1 minute then bring heat to low, cover for 15 minutes.
Once the rice is done, let it rest for 10 minutes then fluff with a fork. Add the cooked hot dogs and peas and gently mix.