Scorched mushroom and ginger rice
Prep time: 10 minsTotal time: 
Scorched mushroom and ginger rice
Prep time: 10 minsTotal time: 
Ching-He Huang
Ching-He Huang
Ingredients
- 400g sushi rice
- 1 small handful of sliced dried Chinese mushrooms (or dried porcini mushrooms)
- 600ml fresh chicken stock
- 30g freshly grated ginger, pulp squeezed to extract the juice
- 1 tsp flaked sea salt
- a pinch of ground white pepper
- ½ tsp Chinese 5 spice
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 small handful of dried goji berries, rinsed and drained
Step by step
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Rinse the sushi rice in cold water until the water runs clear. Soak the dried mushrooms in a bowl of warm water for at least 10 minutes.
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Add the washed rice to a large heavy-based nonstick shallow frying pan (about 25cm base diameter). The rice should be about 1cm deep in the pan. Add the chicken stock, ginger juice, salt, ground white pepper, Chinese 5 spice, Shaoxing rice wine and bring to the boil.
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Once boiling, add the drained mushroom slices (you can keep the liquid for stock, soups or risotto) and the goji berries, put on a tight-fitting lid and then turn the heat to a very low simmer. Cook the rice for 45 minutes then remove the lid and cook on a medium heat for 3-4 minutes until all the water has evaporated and the base has toasted to a light golden brown (you’ll hear a crackling as the water dries up).
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Take off the heat, keep half-covered to keep warm, but also let the steam escape to keep the crispy bottom. When ready to serve, flip out onto a warmed serving plate, then the crispy bottom layer will come off as one whole layer of rice. Serve spooned into bowls, with the crispy bits on top.
Ching-He Huang’s latest book is Stir Crazy (Kyle Books, £19.99). chinghehuang.com
