Rice Cooker Mushroom Chicken Rice
This Mushroom Chicken Rice is packed with umami goodness and comes together beautifully in the rice cooker after a quick stir-fry.
A satisfying dish perfect for weeknight dinners or cozy family meals.
Simple steps, hearty results.
A satisfying dish perfect for weeknight dinners or cozy family meals.
Simple steps, hearty results.
Ingredients:
2 chicken thighs (deboned and cut into bite-sized pieces)
1tbsp sesame oil
2 tbsp oyster sauce
1 tbsp shao xing wine
2 tbsp dark soy sauce
White pepper
OKI Premium Sunflower Oil
1 carrot (diced)
1 inch ginger (sliced)
1 cloves garlic (minced)
2 ½ cups white rice
1 tbsp light soy sauce
Water
Salt
Mushrooms (soaked and sliced)
Fried Shallot
Spring onion (for garnish)
1tbsp sesame oil
2 tbsp oyster sauce
1 tbsp shao xing wine
2 tbsp dark soy sauce
White pepper
OKI Premium Sunflower Oil
1 carrot (diced)
1 inch ginger (sliced)
1 cloves garlic (minced)
2 ½ cups white rice
1 tbsp light soy sauce
Water
Salt
Mushrooms (soaked and sliced)
Fried Shallot
Spring onion (for garnish)
Featured Products:
OKI Premium Sunflower OilCooking Instructions
1. In a mixing bowl, marinate the chicken with sesame oil, oyster sauce, Shaoxing wine, dark soy sauce, and a dash of white pepper. Mix well and let it sit for 30 minutes.
2. While waiting, dice the carrot and slice the soaked mushrooms.
3. Heat 2 tbsp OKI Premium Sunflower Oil in a frying pan. Sauté the carrots until slightly softened, then set aside.
4. In the same pan, pan-fry sliced ginger until fragrant, then add in minced garlic. Add the marinated chicken and cook until fragrant and fully cooked. Set aside.
5. In the rice cooker, add washed white rice and pour in enough water to cover. Then add 1 tbsp light soy sauce, oyster sauce, dark soy sauce, and a pinch of salt. Stir to combine.
6. Top with the mushrooms, carrots, and cooked chicken. Ensure the liquid just covers the ingredients. If needed, add a bit more water.
7. Cook using the "Rice" function. Once done, fluff the rice and garnish with shallot oil and spring onion or parsley. Serve hot and enjoy!
2. While waiting, dice the carrot and slice the soaked mushrooms.
3. Heat 2 tbsp OKI Premium Sunflower Oil in a frying pan. Sauté the carrots until slightly softened, then set aside.
4. In the same pan, pan-fry sliced ginger until fragrant, then add in minced garlic. Add the marinated chicken and cook until fragrant and fully cooked. Set aside.
5. In the rice cooker, add washed white rice and pour in enough water to cover. Then add 1 tbsp light soy sauce, oyster sauce, dark soy sauce, and a pinch of salt. Stir to combine.
6. Top with the mushrooms, carrots, and cooked chicken. Ensure the liquid just covers the ingredients. If needed, add a bit more water.
7. Cook using the "Rice" function. Once done, fluff the rice and garnish with shallot oil and spring onion or parsley. Serve hot and enjoy!
