Rice Cooker Chicken and Mushroom Rice
Equipment
- Rice cooker
Ingredients
- 1½ lbs chicken thighs boneless
Marinade
- 2 slices ginger
- 1 scallion cut
- 3½ 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
- 1½ cups washed medium grain rice
- 1 cup dried shitake mushroom broth
- ¼ 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.