One Pot Rice Cooker Chicken, Mushroom, and Chinese Sausage Rice

Ingredients

• 2 cup white rice (washed and drained)
• water (standard amount for 2 cups of rice)
• 0.5 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 4 dried shiitake mushrooms (rehydrated and sliced)
• 2 Chinese sausage (lap cheong) (sliced diagonally)
• 3 slice fresh ginger (thinly sliced)
• 1 tbsp soy sauce (for marinade)
• 1 tbsp oyster sauce (for marinade)
• 1 tsp sesame oil (for marinade)
• 1 tsp shaoxing wine (optional, for marinade)

Steps

1. 1

   Wash the rice thoroughly until the water runs clear, then place it in the rice cooker pot with the appropriate amount of water.

2. 2

   In a medium bowl, combine the bite-sized chicken pieces, sliced shiitake mushrooms, and sliced Chinese sausage.

3. 3

   Add the soy sauce, oyster sauce, sesame oil, and Shaoxing wine (if using) to the bowl. Mix well to ensure the protein and mushrooms are evenly coated in the marinade.

4. 4

   Layer the marinated chicken, mushroom, and sausage mixture directly on top of the washed rice and water in the rice cooker.

5. 5

   Place the fresh ginger slices on top of the protein layer.

6. 6

   Close the rice cooker lid and start the standard rice cooking cycle.

7. 7

   Once the rice cooker finishes, let it sit for 5 minutes. Open the lid to find the chicken cooked through and the rice fluffy.

8. 8

   You can either serve the protein on top of the rice or mix everything together like a fried rice before serving with a side of vegetables.

Notes

If using dried shiitake mushrooms, ensure they are fully rehydrated in warm water for at least 30 minutes before slicing. You can use the mushroom soaking liquid as part of the rice cooking water for extra flavor.

Nutrition per serving

• main
• one-pot
• rice cooker
• Chinese
• Cantonese
• chicken
• easy dinner