Photograph of the finished Chukadon

Japan · Cơm xào rau thịt xốt sánh Chukadon

Chukadon

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Pork Pork 1.3 lb
  • Photograph of Prawns Prawns 11.3 oz
  • Photograph of Chinese cabbage Chinese cabbage 1.3 lb
  • Photograph of Wood ear mushrooms Wood ear mushrooms 2.1 oz
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Chicken broth Chicken broth 4 ¼ cups
  • Photograph of Oil Oil ⅔ cup

Method

  1. 1 Sauté the thinly sliced pork and shrimp over high heat for 3 minutes, then remove from the pan.
  2. 2 Sauté the Chinese cabbage and wood ear mushrooms (soaked for 3 minutes) until the vegetables are tender but still crisp.
  3. 3 Pour in the chicken broth, soy sauce, and oyster sauce, then bring to a boil for 2 minutes.
  4. 4 Mix the cornstarch with cold water, then pour it into the sauce in a stream and stir until it thickens.
  5. 5 The sauce should be thick enough to coat the spoon; if it's too thin, it will all drip to the bottom of the rice bowl.
  6. 6 Add the shrimp and cook for 30 seconds, then pour the entire pan over the hot rice.
Start cooking