Chicken Rice with Black Fungus, Parmesan and Cherry Radish Leaves

Black fungus has a reputation in Chinese herbal medicine for increasing the fluidity of the blood, improving circulation and purifying lungs and intestines, etc. As black fungus carries a compound called polysaccharide that inhibits tumor growth and prevent cancer. Besides this, black fungus is also rich in protein, vitamins D, B1 and B2.

If you can't find black fungus, then substitute them with any other dried fungus, like shiitake.

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




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.