Chicken Rice with Black Fungus, Parmesan and Cherry Radish Leaves

Ingredients:

200 g Skinless, boneless chicken breast, cut into bite-sized pieces

10 Small dried black fungus (cloud ears)

1 Onion, chopped

1 clove Garlic, minced

1 tbsp Olive oil

1/3 tsp Dried thyme

2 tbsp Dry white wine

Salt and freshly ground black pepper

1/2 cup Long grain and wild rice mix

120 ml Vegetable broth

25 g Parmesan cheese, grated

Some cherry radish leaves, chopped

Method:

Cut the chicken breast into bite-sized pieces. Rinse thoroughly, and dry with paper towels. Soak black fungus in warm water until soft and completely expanded, about 20 minutes. After soaking, rinse them thoroughly and trim the gritty part. Slice each into 2-3 pieces. Peel and finely chop the onion. Peel and mince the garlic.
Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, minced garlic, and thyme. Stir until onion is tender. Add in diced chicken and saute lightly browned. Add white wine and season with salt and pepper.
Cook until liquid almost evaporates, about 3 minutes. Stir in rice, black fungus, and vegetable broth. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes or until liquid is absorbed. Stir in cheese and chopped radish leaves.

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