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Chicken and Mushroom Rice

Course Dinner, Lunch
Cuisine Asian
Keyword Chicken and Mushroom RIce
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 - 5 people
Author Scruff

Ingredients

  • 6 - 8 dried shiitake mushrooms, thinly sliced
  • 2 cups white rice
  • 1 spring onion / scallions, finely chopped
  • 1/2 onion finely chopped
  • 2 chicken thighs (230 gm), cut into thin strips

Stock

  • 750 ml low sodium chicken stock
  • 1/2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp ginger (10 gm), finely grated
  • 1 tsp sugar

Marinade

  • 1 tbsp soy sauce
  • 1 tbsp honey
  • cracked pepper, to taste

Optional Extras

  • steamed Asian greens
  • steamed broccoli
  • steamed beans

Essential Equipment

  • 1 rice cooker

Instructions

  1. Soak the mushrooms in a bowl of just-boiled water for 20 minutes and then cut into thin slices.

  2. In the rice cooker bowl, wash the rice roughly 3 times with cold tap water then strain. Add the stock ingredients and combine well.

  3. Lay the sliced mushrooms and chopped onions on top of the rice and press the Start button on your rice cooker. Do not stir. (Usually takes 35 - 40 minutes)

  4. Cut the chicken into strips. Add into a bowl along with the marinade ingredients leave until the rice is done.

  5. Once the rice is done, quickly fluff up with a spoon and then close the lid. Make sure to fluff the rice at the bottom of the bowl to stop it from burning. 

  6. Quickly lay the marinated chicken strips on top of the rice without pouring in the excess marinade. Close the lid and press the "cook" button again and allow to steam for 10 - 12 minutes.

  7. After 10 minutes check if the chicken pieces are cooked. If they are still raw, then close the lid and let it cook until done. Once cooked, fluff up the rice again and serve.