Taiwanese Sesame Oil Chicken Rice (麻油雞飯)
Taiwanese Sesame Oil Chicken Rice (麻油雞飯)
Ingredients
For the Chicken and Mushrooms
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 ounce dried shiitake mushrooms
- 3 1/2 ounces fresh shimeji mushrooms, trimmed
- 4 ounces fresh shiitake mushrooms, sliced
- 2 ounces ginger, sliced
- 1/2 teaspoon white pepper
For the Seasoning
- 1/4 cup Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon rock sugar, crushed, or 1 teaspoon granulated sugar
- 2 tablespoons sesame oil
For the Rice
- 2 cups medium-grain rice
- 2 green onions, chopped, for garnish
Instructions
- 1
Begin by rehydrating the dried shiitake mushrooms. Place them in a bowl and cover with 1 1/2 cups of hot water. Let them soak for at least 30 minutes, or until fully softened. Once soft, squeeze out any excess water from the mushrooms and slice them. Reserve the mushroom soaking water.
⏱️ 30 min
- 2
While the mushrooms rehydrate, prepare the chicken. Season the bone-in, skin-on chicken thighs generously with 1/2 teaspoon white pepper. Place the chicken thighs skin-side down in a large skillet over medium-high heat. Pan-fry until the skin is golden brown and crispy, about 8-10 minutes. Remove the chicken from the skillet and cut it into smaller, bite-sized pieces. Set aside.
⏱️ 15 min
- 3
In the same skillet with the residual chicken fat, add the sliced ginger. Sauté for 2-3 minutes until fragrant. Then, add the sliced rehydrated shiitake mushrooms, fresh shimeji mushrooms, and fresh shiitake mushrooms to the skillet. Sauté for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
⏱️ 10 min
- 4
Return the cut, pan-fried chicken pieces to the skillet with the sautéed mushrooms and ginger. Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and sesame oil. Stir everything together thoroughly, ensuring the chicken and mushrooms are well coated with the seasoning. Cook for 2-3 minutes to allow the flavors to meld.
⏱️ 5 min
- 5
Wash the medium-grain rice thoroughly under cold running water until the water runs clear. Place the washed rice into your rice cooker pot. Carefully transfer the entire sautéed chicken and mushroom mixture from the skillet directly into the rice cooker pot, on top of the rice.
⏱️ 5 min - 6
Pour the reserved mushroom soaking water into the rice cooker. Add additional water if necessary to reach the '3' cup mark on your rice cooker pot (this usually corresponds to 2 cups of dry rice). Close the rice cooker and cook the rice according to your rice cooker's normal settings for white rice.
⏱️ 40 min
- 7
Once the rice cooker finishes its cycle and the rice is cooked, open the lid. Use a spoon or rice paddle to gently fluff and mix all the ingredients together, ensuring the chicken, mushrooms, and rice are evenly distributed. Serve the Taiwanese Sesame Oil Chicken Rice hot in bowls, garnished with chopped green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taiwanese Sesame Oil Chicken Rice (麻油雞飯)
For the Chicken and Mushrooms
- 2 pounds bone-in, skin-on chicken thighs
- 1/2 ounce dried shiitake mushrooms
- 3 1/2 ounces fresh shimeji mushrooms, trimmed
- 4 ounces fresh shiitake mushrooms, sliced
- 2 ounces ginger, sliced
- 1/2 teaspoon white pepper
For the Seasoning
- 1/4 cup Shaoxing wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon rock sugar, crushed, or 1 teaspoon granulated sugar
- 2 tablespoons sesame oil
For the Rice
- 2 cups medium-grain rice
- 2 green onions, chopped, for garnish
Instructions
- 1
Begin by rehydrating the dried shiitake mushrooms. Place them in a bowl and cover with 1 1/2 cups of hot water. Let them soak for at least 30 minutes, or until fully softened. Once soft, squeeze out any excess water from the mushrooms and slice them. Reserve the mushroom soaking water.
⏱️ 30 min - 2
While the mushrooms rehydrate, prepare the chicken. Season the bone-in, skin-on chicken thighs generously with 1/2 teaspoon white pepper. Place the chicken thighs skin-side down in a large skillet over medium-high heat. Pan-fry until the skin is golden brown and crispy, about 8-10 minutes. Remove the chicken from the skillet and cut it into smaller, bite-sized pieces. Set aside.
⏱️ 15 min - 3
In the same skillet with the residual chicken fat, add the sliced ginger. Sauté for 2-3 minutes until fragrant. Then, add the sliced rehydrated shiitake mushrooms, fresh shimeji mushrooms, and fresh shiitake mushrooms to the skillet. Sauté for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and slightly browned.
⏱️ 10 min - 4
Return the cut, pan-fried chicken pieces to the skillet with the sautéed mushrooms and ginger. Add the Shaoxing wine, light soy sauce, dark soy sauce, rock sugar, and sesame oil. Stir everything together thoroughly, ensuring the chicken and mushrooms are well coated with the seasoning. Cook for 2-3 minutes to allow the flavors to meld.
⏱️ 5 min - 5
Wash the medium-grain rice thoroughly under cold running water until the water runs clear. Place the washed rice into your rice cooker pot. Carefully transfer the entire sautéed chicken and mushroom mixture from the skillet directly into the rice cooker pot, on top of the rice.
⏱️ 5 min - 6
Pour the reserved mushroom soaking water into the rice cooker. Add additional water if necessary to reach the '3' cup mark on your rice cooker pot (this usually corresponds to 2 cups of dry rice). Close the rice cooker and cook the rice according to your rice cooker's normal settings for white rice.
⏱️ 40 min - 7
Once the rice cooker finishes its cycle and the rice is cooked, open the lid. Use a spoon or rice paddle to gently fluff and mix all the ingredients together, ensuring the chicken, mushrooms, and rice are evenly distributed. Serve the Taiwanese Sesame Oil Chicken Rice hot in bowls, garnished with chopped green onions.
⏱️ 5 min