Donabe Rice Recipe...Chicken & Fermented Black Bean Rice

Lately, I've been using Chinese fermented black beans (豆豉) quite often. It adds nice deep flavor and saltiness to a dish. Fermented black beans are normally sold in a package and easy to find at most of Asian grocery stores (including large Japanese chain stores). It's a nice ingredient to keep in the pantry.

This time, I used the Chinese fermented black beans for a rice dish to cook in my double-lid donabe rice cooker, "Kamado-san".


Chicken & Fermented Black Bean Rice


Cut 10oz chicken thigh (boneless and skinless) into bite-size pieces. In a bowl, combine the chicken with 2T fermented black beans, 2T sake, 1tsp soy sauce, 1tsp oyster sauce, 1/2tsp raw brown sugar, 1/4tsp Chinese five spice, 1tsp thinly-sliced dry red chili, 1/2T potato starch, and 1tsp sesame oil. Cover and refrigerate for 30 minutes.


In Kamado-san, combine 2 rice-cup (360 ml) rinsed short-grain rice with 350 ml Chinese chicken stock (or just water is also fine). Let it rest for 20 minutes. Arrange 3-4 shiitake mushrooms (sliced) over the rice, then add the chicken mixture on the top. Cover with the both lids and cook over medium-high heat for 13-15 minutes.


Let it rest (covered) for 20 minutes. The rice is ready! Serve with a mixture of some thinly-sliced scallion, cilantro, and yuzu rind.

Really tasty.
Happy donabe life.