Rice Cooker Chicken and Mushroom rice-done in the rice cooker!
If there is one thing I love about having a rice cooker is that I can cook a meal without me slaving away at the stove. Since the summer has been so hot, I really donโt want to spend a lot of time around the stove. This chicken and mushroom rice is savoury, flavourful and so easy to make! Best of all it’s all done in the rice cooker!
Personally I think chicken and mushroom are match made in heaven. Mushroom has umami and it goes so well with the chicken. I personally love using dried shiitake mushroom as the flavour of the mushroom is much pronounced.
Ingredients
The main ingredients for chicken and mushroom rice are chicken, dried shiitake mushroom and rice.
For chicken, I used de-boned chicken drumsticks but chicken thighs also works. For the mushrooms, you can substitute for other mushrooms like oyster, cremini mushroom. For rice, I used Japanese sushi rice but any medium grain rice will be good.
For any additional vegetables, I recommend adding some frozen veggies like carrots, peas and corn.
In terms of water, when you are cooking ingredients other than rice you should add less water than you normally should because the other ingredients have water as well. In addition, if you are using fresh mushroom like Cremini mushroom, substitute the water with vegetable stock or use water with a bit of salt in it.
For the chicken marinade, you need sesame oil, Chinese cooking wine, soy sauce, dark soy sauce, oyster sauce, honey, ginger and scallion.
How to make it
Soak the shiitake mushroom with room temperature water and set aside for at least 30-40 minutes.
Marinate the chicken (you can use boneless chicken thighs, chicken breast, deboned chicken drumsticks) with soy sauce, dark soy sauce, sesame oil, Chinese cooking wine, oyster sauce, honey/maple syrup, scallion and ginger slices. Marinate for at least 30 minutes.
Remove the shiitake mushroom stem. Slice the shiitake mushroom into small slices. set aside. Keep the liquid from the shiitake mushroom it will be for the rice.
Wash rice and discard the water. Put the rice into the rice cooker, add in the liquid from the shiitake mushroom. Add marinated chicken and pour the rest of the marinade in. Discard the ginger and scallions. Then add shiitake mushroom. Close the lid and set the rice cooker to cook rice.
Once it’s done, sprinkle with some scallions and chili oil.
Pro-tip:
- If you can, try to soak the shitake mushroom and marinate the chicken the night before.
- save the liquid from the shitake mushroom, it will add more flavour to the rice.
Check out some of my other rice cooker recipes:
Rice Cooker Chicken and Mushroom Rice
Equipment
- Rice cooker
Ingredients
- 1ยฝ lbs chicken thighs boneless
Marinade
- 2 slices ginger
- 1 scallion cut
- 3ยฝ tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tsp oyster sauce
- 1 tbsp honey or maple syrup
- 2 tsp Chinese cooking wine
- 2 tsp sesame oil
- 5-6 Dried shitake mushroom washed and soaked.
Rice portion
- 1ยฝ cups washed medium grain rice
- 1 cup dried shitake mushroom broth
- ยผ cup chicken marinade sauce
Instructions
Preparing the ingredients
- Put chicken into a bowl, add in ginger, scallions, soy sauce, dark soy sauce, oyster sauce, maple syrup/honey, Chinese cooking wine and sesame oil. Leave to marinade for 30 minutes or overnight.
- Soak the dried shitake mushroom for 30 minutes.
- Sliced shitake mushroom
Making the rice
- Wash the rice and put into rice cooker
- Add in a bit of the chicken marinade and top it off with the soaked shitake mushroom broth.
- Add in the chicken and shitake mushroom. Set the rice cooker to cook rice.
- Once the rice cooker finish cooking, take the chicken out, slice and serve with the rice and mushroom.
