Suki Rice Cooker Chicken with Mushrooms and Cabbage

Ingredients

• 200 g Short-grain rice (Rinsed until the water runs clear)
• 150 ml Chicken stock (Or use water)
• 600 g Skinless chicken thighs (Cubed)
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tsp Sesame oil (For the marinade)
• 20 g Honey
• 5 Garlic (Cloves, minced)
• 10 g Fresh ginger (A small knob, grated)
• 200 g Cabbage (Thinly sliced)
• 100 g Enoki mushrooms (Trimmed and separated)
• 100 g Shiitake mushrooms (Stems removed and sliced)
• 100 g Shimeji mushrooms (Trimmed and separated)
• Green onion (Thinly sliced, for garnish)
• Black pepper (To taste)
• 1 Egg yolk (Optional; use 1 yolk per serving and serve raw)
• 1 tsp Sesame oil (Optional, for finishing)

Steps

1. 1

   Rinse the short-grain rice under cold water until the water runs clear. Drain it well, then place it in the rice-cooker bowl.

2. 2

   Add the chicken stock to the rice. Use water instead if preferred, and leave the rice spread evenly across the bottom without stirring in any other ingredients.

3. 3

   In a separate bowl, combine the cubed chicken thighs, soy sauce, mirin, sesame oil, honey, minced garlic, and grated ginger. Toss thoroughly so every piece of chicken is coated, then allow it to marinate while preparing the vegetables.

4. 4

   Layer the marinated chicken evenly over the rice. Do not stir; the marinade will drip down into the rice as the chicken cooks.

5. 5

   Add the sliced cabbage over the chicken in an even layer.

6. 6

   Add the trimmed enoki, shiitake, and shimeji mushrooms on top of the cabbage. Keep the vegetables layered above the chicken so they steam during cooking.

7. 7

   Close the rice cooker and select its crispy-rice setting. Cook for 40–50 minutes, or until the rice is tender, the bottom is crisp, and the chicken is fully cooked through to 165°F / 74°C.

8. 8

   Open the cooker carefully and mix the rice, chicken, mushrooms, cabbage, and cooking juices together until evenly combined.

9. 9

   Spoon the mixture into bowls. Top with sliced green onion and black pepper. Add an optional raw egg yolk to each serving and drizzle with the optional sesame oil.

Notes

The source specifies a crispy-rice setting and a 40–50 minute cooking time; the transcript mentions approximately 40 minutes. If using raw egg yolk, use very fresh, properly handled eggs and serve immediately. Ensure the chicken reaches 165°F / 74°C before serving.

Nutrition per serving

• main
• one-pot
• rice cooker
• high-protein
• chicken
• mushrooms
• vegetable-rich
• East Asian-inspired