Chicken and Mushroom Rice
My chicken and mushroom rice is an amazingly easy recipe that can be done entirely in a rice cooker. The jasmine rice is cooked in chicken stock and is flavoured with shiitake mushrooms, ginger and soy sauce. Marinated chicken strips are then added and steamed until tender.
Servings 4 people
- 6 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
- 750 ml low sodium chicken stock
- 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp ginger, finely grated
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 tbsp honey
- cracked pepper, to taste
- steamed Asian greens
- steamed broccoli
- steamed beans
Soak the mushrooms in a bowl of just-boiled water for 20 minutes and then cut into thin slices.
In the rice cooker bowl, wash the rice roughly 3 times with cold tap water then strain. Add the stock ingredients and combine well.
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)
Cut the chicken into strips. Add into a bowl along with the marinade ingredients leave until the rice is done.
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.
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.
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.
Calories: 529kcal | Carbohydrates: 85g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 606mg | Potassium: 436mg | Fiber: 2g | Sugar: 7g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg