One-Pot Cantonese Chicken, Shiitake Mushroom and Chinese Sausage Rice

Ingredients

• 4 boneless chicken thighs (Cut into small bite-sized pieces)
• 8 dried shiitake mushrooms (Rehydrate in hot water, then squeeze dry and slice; reserve the soaking water)
• 1 Chinese sausage (lap cheung) (Sliced)
• 1.5 tbsp light soy sauce
• 1.5 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sesame oil
• 0.5 tsp white pepper
• 0.5 tsp sugar
• 2 tsp cornstarch
• 0.5 tsp MSG
• 0.5 tsp salt
• fresh ginger (Sliced)
• 1 tsp garlic (Heaped teaspoon, minced)
• 1.5 cup white rice (Wash until the water runs clear, then drain)
• 3 cup water (Use the reserved shiitake soaking water as part of the total, then top up with plain water)
• 1 spring onion (Sliced, for garnish)

Steps

1. 1

   Place the dried shiitake mushrooms in a bowl, cover them with hot water, and leave them to rehydrate. Reserve the mushroom soaking water for cooking the rice; do not discard it.

2. 2

   Cut the boneless chicken thighs into small, bite-sized pieces.

3. 3

   Add the light soy sauce, dark soy sauce, Shaoxing wine, sesame oil and oyster sauce to the chicken. Mix thoroughly to coat the pieces.

4. 4

   Season the chicken with the white pepper, salt, MSG, sugar and cornstarch. Add the sliced ginger and minced garlic, mix well, and leave the chicken to marinate for at least 30 minutes.

5. 5

   While the chicken marinates, squeeze the rehydrated mushrooms, slice them, and slice the Chinese sausage. Add the sliced mushrooms and sausage to the marinated chicken mixture.

6. 6

   Wash the rice until the water runs clear, then drain it and place it in the rice cooker.

7. 7

   Add the reserved mushroom water to the rice cooker, then add enough plain water to bring the total water volume to 3 cups for the 1.5 cups of rice.

8. 8

   Set the rice cooker for a one-hour cooking cycle.

9. 9

   When the rice begins bubbling, approximately 20 minutes into the cooking cycle, arrange the marinated chicken, sliced mushrooms and Chinese sausage evenly over the rice. Keep the pieces from overlapping so they steam evenly.

10. 10

    Close the rice cooker and let the mixture steam for the remaining cooking cycle, approximately 40 minutes.

11. 11

    When the rice and chicken are done, garnish with the sliced spring onion. Serve and enjoy.

Notes

The source specifies a one-hour rice-cooker cycle: approximately 20 minutes before adding the chicken mixture, followed by approximately 40 minutes of steaming. The amount of fresh ginger is not specified. The transcript also suggests serving with favorite chili oil, but it is optional and no amount is given.

Nutrition per serving

• main
• one-pot
• rice-cooker
• Cantonese
• Chinese
• chicken
• gluten-free adaptable
• meal prep