2 cups Basamati rice 2 cups chicken stock 1 cup dried sliced Shiitake mushrooms 1 cup diced onions 1 Tbs light vegetable oil 1 Tbs green onions 1 pinch white pepper skinless, boneless chicken thighs, shredded spinach 1 Tbs garlic 1 Tbs ginger, minced chicken stock salt & pepper to taste Cook rice with chicken stock, half of the mushrooms and onions. Marinate chicken with garlic and ginger, about 5 minutes. Heat oil in the wok. Add marinated chicken to wok, cook about 2 minutes, add remaining mushrooms and chicken stock. Let cook until chicken stock is reduced by half. Add spinach, salt and pepper to taste. Cook until spinach is wilted. Pour over rice
1 head red leaf lettuce 1 head red oak lettuce 1 Tbs fine ginger slivers 1 Tbs minced garlic 1/4 cup chicken stock Hawaiian salt 1 Tbs light salad oil 1 Tbs black sesame seeds 1 Tbs green onions, chopped 1 Tbs furikake Heat oil in wok until smoking. Add lettuce, ginger, garlic, salt, then chicken stock. Cook about 1 minute until lettuce is wilted. Place in bowl, then sprinkle with furikake, sesame seeds and green onions.