Sesame Oil Chicken Rice (One Pot Rice)
Sesame Oil Chicken Rice (One Pot Rice)
Ingredients
For the Shiitake Mushrooms
- 4 dried shiitake mushrooms
- 80 gram water
For the Marinated Chicken
- 250 gram chicken thigh, boneless, skinless, cut into bite-sized pieces
- 1/4 teaspoon white pepper, or to taste
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon sesame oil
For the Rice and Cooking
- 2 tablespoons sesame oil
- 1 ginger, thumb-sized, sliced
- 1 tablespoon cooking wine, optional
- 280 gram white rice, uncooked
- 1/2 tablespoon light soy sauce, for rice cooker
- 1/2 tablespoon oyster sauce, for rice cooker
- 170 gram water
For Garnish
- 2 tablespoons spring onion, chopped
Instructions
- 1
Soak the dried shiitake mushrooms in 80 grams of water for at least 30 minutes, or until softened. Reserve the mushroom soaking water. Once softened, slice or quarter the mushrooms.
⏱️ 30 min
- 2
In a medium bowl, combine the bite-sized chicken thigh pieces with white pepper, 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1 teaspoon dark soy sauce, and 1 tablespoon sesame oil. Mix thoroughly to marinate the chicken.
⏱️ 5 min
- 3
Heat 2 tablespoons of sesame oil in a large pan or wok over low heat. Add the sliced ginger and stir-fry until fragrant, about 2-3 minutes.
⏱️ 3 min
- 4
Add the marinated chicken to the pan with the fragrant ginger. Stir-fry over medium heat until the chicken is cooked through and lightly browned, about 4-5 minutes. Add the soaked and sliced shiitake mushrooms to the pan and continue to stir-fry briefly for 1-2 minutes. If using, add 1 tablespoon of cooking wine and stir.
⏱️ 7 min
- 5
Add the uncooked white rice to the pan with the chicken and mushrooms. Stir-fry for 1-2 minutes, mixing the rice with the other ingredients to coat it with the flavors.
⏱️ 2 min
- 6
Carefully transfer all the contents from the pan (sautéed chicken, mushrooms, and rice) into your rice cooker pot. Add an additional 1/2 tablespoon light soy sauce and 1/2 tablespoon oyster sauce to the pot. Pour in the reserved mushroom soaking water and 170 grams of fresh water. Stir everything together gently to ensure even distribution of ingredients and liquids.
⏱️ 3 min
- 7
Close the rice cooker lid and press the 'cook' setting (or equivalent for rice). Allow the rice cooker to complete its full cooking cycle.
⏱️ 20 min
- 8
Once the rice cooker has finished and switched to 'warm', open the lid. Sprinkle the chopped spring onion over the top of the cooked rice. Gently fluff and stir the rice to combine the spring onion and distribute the chicken and mushrooms evenly before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sesame Oil Chicken Rice (One Pot Rice)
Ingredients
For the Shiitake Mushrooms
- 4 dried shiitake mushrooms
- 80 gram water
For the Marinated Chicken
- 250 gram chicken thigh, boneless, skinless, cut into bite-sized pieces
- 1/4 teaspoon white pepper, or to taste
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon sesame oil
For the Rice and Cooking
- 2 tablespoons sesame oil
- 1 ginger, thumb-sized, sliced
- 1 tablespoon cooking wine, optional
- 280 gram white rice, uncooked
- 1/2 tablespoon light soy sauce, for rice cooker
- 1/2 tablespoon oyster sauce, for rice cooker
- 170 gram water
For Garnish
- 2 tablespoons spring onion, chopped
Instructions
- 1
Soak the dried shiitake mushrooms in 80 grams of water for at least 30 minutes, or until softened. Reserve the mushroom soaking water. Once softened, slice or quarter the mushrooms.
⏱️ 30 min - 2
In a medium bowl, combine the bite-sized chicken thigh pieces with white pepper, 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce, 1 teaspoon dark soy sauce, and 1 tablespoon sesame oil. Mix thoroughly to marinate the chicken.
⏱️ 5 min - 3
Heat 2 tablespoons of sesame oil in a large pan or wok over low heat. Add the sliced ginger and stir-fry until fragrant, about 2-3 minutes.
⏱️ 3 min - 4
Add the marinated chicken to the pan with the fragrant ginger. Stir-fry over medium heat until the chicken is cooked through and lightly browned, about 4-5 minutes. Add the soaked and sliced shiitake mushrooms to the pan and continue to stir-fry briefly for 1-2 minutes. If using, add 1 tablespoon of cooking wine and stir.
⏱️ 7 min - 5
Add the uncooked white rice to the pan with the chicken and mushrooms. Stir-fry for 1-2 minutes, mixing the rice with the other ingredients to coat it with the flavors.
⏱️ 2 min - 6
Carefully transfer all the contents from the pan (sautéed chicken, mushrooms, and rice) into your rice cooker pot. Add an additional 1/2 tablespoon light soy sauce and 1/2 tablespoon oyster sauce to the pot. Pour in the reserved mushroom soaking water and 170 grams of fresh water. Stir everything together gently to ensure even distribution of ingredients and liquids.
⏱️ 3 min - 7
Close the rice cooker lid and press the 'cook' setting (or equivalent for rice). Allow the rice cooker to complete its full cooking cycle.
⏱️ 20 min - 8
Once the rice cooker has finished and switched to 'warm', open the lid. Sprinkle the chopped spring onion over the top of the cooked rice. Gently fluff and stir the rice to combine the spring onion and distribute the chicken and mushrooms evenly before serving.
⏱️ 2 min