One-Pot Cantonese Chicken and Shiitake Mushroom Rice with Chinese Sausage (香菇滑雞飯)
One-Pot Cantonese Chicken and Shiitake Mushroom Rice with Chinese Sausage (香菇滑雞飯)
Ingredients
For the Dish
- 1/2 ounce dried shiitake mushrooms
- 1 1/2 pounds chicken thighs, cubed
- 2 Chinese sausage, sliced or chopped
- 1 inch ginger, finely sliced or chopped
- 2 cups long-grain rice, washed
- as needed water, for cooking rice
- 2 stalks spring onion, chopped, for garnish
- as needed chili oil, for serving
For the Chicken Marinade
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1/4 teaspoon MSG, optional
- 1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch
Instructions
- 1
Place the dried shiitake mushrooms in a medium bowl. Pour enough hot water over them to fully submerge, and let them rehydrate for at least 20 minutes, or until softened. Reserve the mushroom soaking water.
⏱️ 5 min
- 2
In a large bowl, combine the cubed chicken thighs with light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and oyster sauce. Mix thoroughly to coat the chicken.
⏱️ 3 min
- 3
Add white pepper, salt, MSG (if using), granulated sugar, and cornstarch to the chicken mixture. Mix again until all ingredients are well combined and the chicken is evenly coated. Set aside to marinate for a minimum of 30 minutes.
⏱️ 2 min - 4
While the chicken marinates, finely slice or chop the ginger. Remove the rehydrated shiitake mushrooms from their soaking water, squeezing them gently to release excess liquid back into the reserved mushroom water. Slice or chop the rehydrated mushrooms. Slice or chop the Chinese sausage.
⏱️ 10 min
- 5
Add the chopped shiitake mushrooms, Chinese sausage, and ginger to the marinated chicken mixture. Mix everything together until evenly distributed.
⏱️ 3 min
- 6
Wash the long-grain rice in the rice cooker pot until the water runs clear, then drain thoroughly. Pour the reserved mushroom water into the rice cooker pot with the washed rice. Top up with additional water until the liquid reaches the appropriate level for cooking 2 cups of white rice (typically to the 3-cup mark, or using the finger-tip method).
⏱️ 2 min
- 7
Place the rice cooker pot into the rice cooker. Set the rice cooker to the "Steam" function for a total of 60 minutes. Allow the rice to cook for approximately 20 minutes, or until it begins to bubble and steam vigorously.
⏱️ 20 min
- 8
Carefully open the rice cooker lid. Evenly spread the marinated chicken, mushroom, and Chinese sausage mixture on top of the bubbling rice. Ensure the mixture is spread out and doesn't overlap too much for even steaming. Close the rice cooker and allow it to continue cooking for the remaining 40 minutes of the cycle.
⏱️ 40 min
- 9
Once the rice cooker finishes its cycle, open the lid. Garnish the finished dish generously with chopped spring onion. Serve the one-pot rice warm, with chili oil on the side for an extra kick if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Cantonese Chicken and Shiitake Mushroom Rice with Chinese Sausage (香菇滑雞飯)
Ingredients
For the Dish
- 1/2 ounce dried shiitake mushrooms
- 1 1/2 pounds chicken thighs, cubed
- 2 Chinese sausage, sliced or chopped
- 1 inch ginger, finely sliced or chopped
- 2 cups long-grain rice, washed
- as needed water, for cooking rice
- 2 stalks spring onion, chopped, for garnish
- as needed chili oil, for serving
For the Chicken Marinade
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1/4 teaspoon MSG, optional
- 1/2 teaspoon granulated sugar
- 1 tablespoon cornstarch
Instructions
- 1
Place the dried shiitake mushrooms in a medium bowl. Pour enough hot water over them to fully submerge, and let them rehydrate for at least 20 minutes, or until softened. Reserve the mushroom soaking water.
⏱️ 5 min - 2
In a large bowl, combine the cubed chicken thighs with light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and oyster sauce. Mix thoroughly to coat the chicken.
⏱️ 3 min - 3
Add white pepper, salt, MSG (if using), granulated sugar, and cornstarch to the chicken mixture. Mix again until all ingredients are well combined and the chicken is evenly coated. Set aside to marinate for a minimum of 30 minutes.
⏱️ 2 min - 4
While the chicken marinates, finely slice or chop the ginger. Remove the rehydrated shiitake mushrooms from their soaking water, squeezing them gently to release excess liquid back into the reserved mushroom water. Slice or chop the rehydrated mushrooms. Slice or chop the Chinese sausage.
⏱️ 10 min - 5
Add the chopped shiitake mushrooms, Chinese sausage, and ginger to the marinated chicken mixture. Mix everything together until evenly distributed.
⏱️ 3 min - 6
Wash the long-grain rice in the rice cooker pot until the water runs clear, then drain thoroughly. Pour the reserved mushroom water into the rice cooker pot with the washed rice. Top up with additional water until the liquid reaches the appropriate level for cooking 2 cups of white rice (typically to the 3-cup mark, or using the finger-tip method).
⏱️ 2 min - 7
Place the rice cooker pot into the rice cooker. Set the rice cooker to the "Steam" function for a total of 60 minutes. Allow the rice to cook for approximately 20 minutes, or until it begins to bubble and steam vigorously.
⏱️ 20 min - 8
Carefully open the rice cooker lid. Evenly spread the marinated chicken, mushroom, and Chinese sausage mixture on top of the bubbling rice. Ensure the mixture is spread out and doesn't overlap too much for even steaming. Close the rice cooker and allow it to continue cooking for the remaining 40 minutes of the cycle.
⏱️ 40 min - 9
Once the rice cooker finishes its cycle, open the lid. Garnish the finished dish generously with chopped spring onion. Serve the one-pot rice warm, with chili oil on the side for an extra kick if desired.
⏱️ 5 min