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Rice Cooker Chicken & Mushroom Rice

Maggie Wu
4
A comforting one-pot meal made with marinated chicken thighs, shiitake mushrooms, aromatics, and jasmine rice cooked together in the rice cooker. Savory, fragrant, and effortlessly flavorful.
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Prep Time: 20 minutes
Cook Time: 55 minutes

Ingredients
 

  • 1 lb chicken thighs, cut into bite-sized pieces
  • 10 shiitake mushrooms, rehydrated and sliced
  • 3 scallion whites
  • 1 tbsp ginger, sliced
  • 4 cloves garlic, sliced
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1 tsp chicken bouillon
  • 2 cups jasmine rice, washed and rinsed
  • 1 cup reserved mushroom water
  • 1 cup chicken broth, or water
  • Chili oil
  • Scallion greens

Instructions
 

  1. Soak the dried shiitake mushrooms in hot water for at least 1 hour until softened. Slice them and reserve 1 cup of the soaking water.
  2. In a mixing bowl, combine the chicken thighs with mushroom, scallion whites, ginger, garlic, oyster sauce, soy sauce, Shaoxing wine, white pepper, salt, sugar, sesame oil, cornstarch, and chicken bouillon. Mix well and set aside to marinate.
  3. Wash and rinse the jasmine rice until the water runs clear.
  4. Add the reserved mushroom water and chicken broth (or water) to the rice in your rice cooker.
  5. Place the marinated chicken on top of the rice.
  6. Set the rice cooker to the jasmine rice setting or your standard cooking setting for white rice.
  7. Once the rice is cooked, drizzle chili oil and garnish with freshly chopped scallion greens.
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