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Chicken Mushroom Rice

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Ingredients
  

  • 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

Instructions
 

  • 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.