Rice Cooker Cantonese Chicken and Mushroom Rice
Rice Cooker Cantonese Chicken and Mushroom Rice
Ingredients
For Rehydration
- 1/4 cup dried shiitake mushrooms
- 1/8 cup cordyceps
- 1/8 cup dried prawns
- 1/8 cup dried scallops
- 2 cups water, enough to cover ingredients, plus more as needed
For Chicken Marinade
- 3 skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1/4 teaspoon ground white pepper
- 1 tablespoon corn flour
For Rice and Vegetables
- 2 cups long-grain rice, washed thoroughly
- 3 spring onions, cut into small pieces, white and green parts separated
- 1/2 cup carrots, diced
- 1 cup shelled edamame beans
For Serving
- 1 teaspoon sesame oil, for drizzling
- 2 tablespoons green parts of spring onion, for garnish
Instructions
- 1
Place the dried shiitake mushrooms, cordyceps, dried prawns, and dried scallops in a medium bowl. Pour enough water over them to cover completely (approximately 2 cups). Let them rehydrate for at least 2 hours, or preferably overnight, at room temperature or in the refrigerator.
⏱️ 120 min
- 2
Once rehydrated, remove the shiitake mushrooms, cordyceps, dried prawns, and dried scallops from their soaking liquid. Reserve the rehydration liquid, as it will be used to cook the rice for extra flavor. Cut any large chunks of the rehydrated ingredients into smaller, bite-sized pieces and set aside.
⏱️ 5 min
- 3
Cut the skinless, boneless chicken thighs into bite-sized pieces and place them in a separate bowl.
⏱️ 5 min
- 4
Add the grated ginger, grated garlic, oyster sauce, light soy sauce, dark soy sauce, salt, brown sugar, ground white pepper, and corn flour to the chicken. Mix everything thoroughly by hand until the chicken is well coated. This marinated chicken will also season the rice.
⏱️ 5 min
- 5
Measure 2 cups of rice and wash it thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min
- 6
Chop the spring onions, separating the white and green parts. Dice the carrots. Prepare the edamame beans.
⏱️ 5 min
- 7
Place the washed rice at the bottom of your rice cooker pot. Pour the reserved rehydration liquid from the dried ingredients into the rice cooker over the rice. Add the cut rehydrated ingredients (shiitake, cordyceps, prawns, scallops) to the pot.
⏱️ 2 min
- 8
Add the chopped white parts of the spring onion, diced carrots, and edamame beans to the pot. Add additional water if needed to reach the appropriate water level for cooking rice in your specific rice cooker (adjust based on the liquid from rehydration).
⏱️ 2 min
- 9
Carefully place the marinated chicken on top of the other ingredients in the rice cooker, spreading it out evenly.
⏱️ 1 min
- 10
Close the lid of the rice cooker and press the 'cook' button. If using a basic rice cooker that tends to switch to 'warm' too early, you can tape down the 'cook' lever. After the rice cooker initially jumps to 'warm', tape it down for an extra 15 to 20 minutes to ensure the chicken is thoroughly cooked and the rice develops a slightly crispy bottom.
⏱️ 35 min
- 11
Once the chicken is cooked and the rice is done, drizzle about 1 teaspoon of sesame oil over the top of the dish. Use a rice paddle to gently mix all the ingredients together in the rice cooker, ensuring the chicken and vegetables are evenly distributed.
⏱️ 3 min
- 12
Serve the Rice Cooker Cantonese Chicken and Mushroom Rice in bowls and garnish with the green parts of the spring onion.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Cantonese Chicken and Mushroom Rice
For Rehydration
- 1/4 cup dried shiitake mushrooms
- 1/8 cup cordyceps
- 1/8 cup dried prawns
- 1/8 cup dried scallops
- 2 cups water, enough to cover ingredients, plus more as needed
For Chicken Marinade
- 3 skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic, grated
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 1 teaspoon brown sugar
- 1/4 teaspoon ground white pepper
- 1 tablespoon corn flour
For Rice and Vegetables
- 2 cups long-grain rice, washed thoroughly
- 3 spring onions, cut into small pieces, white and green parts separated
- 1/2 cup carrots, diced
- 1 cup shelled edamame beans
For Serving
- 1 teaspoon sesame oil, for drizzling
- 2 tablespoons green parts of spring onion, for garnish
Instructions
- 1
Place the dried shiitake mushrooms, cordyceps, dried prawns, and dried scallops in a medium bowl. Pour enough water over them to cover completely (approximately 2 cups). Let them rehydrate for at least 2 hours, or preferably overnight, at room temperature or in the refrigerator.
⏱️ 120 min - 2
Once rehydrated, remove the shiitake mushrooms, cordyceps, dried prawns, and dried scallops from their soaking liquid. Reserve the rehydration liquid, as it will be used to cook the rice for extra flavor. Cut any large chunks of the rehydrated ingredients into smaller, bite-sized pieces and set aside.
⏱️ 5 min - 3
Cut the skinless, boneless chicken thighs into bite-sized pieces and place them in a separate bowl.
⏱️ 5 min - 4
Add the grated ginger, grated garlic, oyster sauce, light soy sauce, dark soy sauce, salt, brown sugar, ground white pepper, and corn flour to the chicken. Mix everything thoroughly by hand until the chicken is well coated. This marinated chicken will also season the rice.
⏱️ 5 min - 5
Measure 2 cups of rice and wash it thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min - 6
Chop the spring onions, separating the white and green parts. Dice the carrots. Prepare the edamame beans.
⏱️ 5 min - 7
Place the washed rice at the bottom of your rice cooker pot. Pour the reserved rehydration liquid from the dried ingredients into the rice cooker over the rice. Add the cut rehydrated ingredients (shiitake, cordyceps, prawns, scallops) to the pot.
⏱️ 2 min - 8
Add the chopped white parts of the spring onion, diced carrots, and edamame beans to the pot. Add additional water if needed to reach the appropriate water level for cooking rice in your specific rice cooker (adjust based on the liquid from rehydration).
⏱️ 2 min - 9
Carefully place the marinated chicken on top of the other ingredients in the rice cooker, spreading it out evenly.
⏱️ 1 min - 10
Close the lid of the rice cooker and press the 'cook' button. If using a basic rice cooker that tends to switch to 'warm' too early, you can tape down the 'cook' lever. After the rice cooker initially jumps to 'warm', tape it down for an extra 15 to 20 minutes to ensure the chicken is thoroughly cooked and the rice develops a slightly crispy bottom.
⏱️ 35 min - 11
Once the chicken is cooked and the rice is done, drizzle about 1 teaspoon of sesame oil over the top of the dish. Use a rice paddle to gently mix all the ingredients together in the rice cooker, ensuring the chicken and vegetables are evenly distributed.
⏱️ 3 min - 12
Serve the Rice Cooker Cantonese Chicken and Mushroom Rice in bowls and garnish with the green parts of the spring onion.
⏱️ 2 min