Chicken Rice in the Rice Cooker

Chicken Rice in the Rice Cooker


2 people made this

This is a Chinese recipe for chicken rice but normally it is cooked in a clay pot. I found it works just as well (and is easier) in the rice cooker.

Serves: 4 

  • 4 cups rice
  • 1 tablespoon ginger, finely diced
  • 2 teaspoons Shaoxing wine
  • 2 teaspoons oyster sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons cornflour
  • 2 spring onions, thinly sliced
  • pinch pepper
  • 3 boneless, skinless chicken thighs, cut into three pieces each
  • 4 dried shiitake mushrooms
  • 2 cups (500ml) chicken stock
  • 1 cup water

Preparation:20min  ›  Cook:30min  ›  Extra time:4hours soaking  ›  Ready in:4hours50min 

  1. Soak the rice in cold water for 4 hours.
  2. In a bowl, combine ginger, Shaoxing wine, oyster sauce, sesame oil, cornflour, spring onions and pepper. Add the chicken and stir. Marinate at least 1 hour. Meanwhile, soak the dried shiitakes in hot water at least 20 minutes. Slice them, discarding the stems.
  3. Drain the rice in a sieve and place in the rice cooker. Add stock and water, then the mushrooms and marinated chicken. Stir.
  4. Turn on the rice cooker and cook according to manufacturer's instructions until the rice is done.

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