Chicken Mushroom Rice

This is an easy one pot meal cooked in a rice cooker that you can prepare in advance. Leave it in the rice cooker on “Warm” mode until ready to serve. You can also add other ingredients as well for different flavours.

Chicken Mushroom Rice


  • 2 cups rice
  • 6 – 8 dry shiitake mushrooms
  • 3 boneless chicken thighs or breasts
  • 2 Tbsp shaoxing wine
  • 2 Tbsp light soy sauce
  • 1 tsp pepper
  • 1 onion finely chopped
  • 3 cups water


  • Cut boneless chicken thighs or breasts into smaller pieces.
  • Add Shaoxing wine, light soy sauce and pepper to the cut chicken meat in a bowl.
  • Mix everything thoroughly until well combined and set aside in the fridge for later use.
  • Wash and soak dried shiitake mushrooms in hot water until soft.
  • Remove the mushrooms stems and cut into quarters or halves.
  • Sieve the mushroom water and set aside.
  • Switch “On” the rice cooker and set to “Saute” mode or “Rice Cooking” mode.
  • Add some oil, chopped onions, shiitake mushrooms and saute for about 2 mins until onions and mushrooms softens slightly.
  • Add in the marinated chicken and saute for about 2 mins.
  • Remove all the ingredients from the rice cooker and set aside on a plate.
  • Add 2 cups of rice which has been washed and drained into the rice cooker.
  • Place the partially cooked chicken, mushrooms and onions on top of the rice
  • Pour in 2 cups of soaked mushroom water and 1 cup water into the rice cooker. ( Ratio of liquid to rice is 1.5 : 1).
  • Close the rice cooker lid and cook on auto mode.
  • After rice is cooked, fluff up the rice together with the chicken and mushrooms.
  • Garnish with freshly chopped spring onions.

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