Rice Cooker Chicken & Mushroom Rice by Eva Pau

Step into weeknight comfort with this Rice Cooker Chicken and Mushroom Rice. 

Tender chicken thighs, earthy shiitake mushrooms, and savoury Chinese sausage come together over fragrant jasmine rice, infused with a subtle blend of oyster sauce, soy, and Shaoxing wine. Finished with a drizzle of sweet soy, a touch of garlic-ginger paste, and a sprinkle of fresh coriander, it’s a fragrant, satisfying meal that feels indulgent without any fuss.

Ingredients

For the main dish:

• 5 dehydrated shiitake mushrooms, soaked until soft and thinly sliced

• 500g chicken thigh, diced

• 350g jasmine rice, rinsed until water runs clear

• 2 Chinese sausages, thinly sliced

• 300ml water

• 2 tbsp sweet soy sauce (for finishing)

• 1 tsp garlic-ginger paste (for finishing)

• Fresh coriander, for garnish

For the marinade:

• 2 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1 tbsp Shaoxing wine

• 1 tbsp sesame oil

• ½ tsp salt

• ½ tsp sugar

• 30g corn starch

• ½ tsp white pepper

Instructions

Step 1. Marinate the chicken
In a mixing bowl, combine diced chicken, sliced mushrooms, and all marinade ingredients. Mix gently until well coated.

Step 2. Prepare the rice cooker
Place the rinsed jasmine rice in the rice cooker and add 300ml of water.

Step 3. Layer the ingredients
Evenly arrange the marinated chicken and mushroom mixture over the rice, then place the sliced Chinese sausages on top. Do not stir.

Step 4. Cook
Close the rice cooker lid and start the cooking cycle. Let the rice cooker work its magic, infusing the rice with all the flavours.

Step 5. Finish & garnish
Once cooking is complete, gently stir in the garlic-ginger paste and drizzle with sweet soy sauce. Sprinkle fresh coriander over the top for a bright, fragrant finish.

Step 6. Serve
Scoop into bowls and enjoy a comforting, aromatic meal that feels indulgent but is effortless to prepare.

Watch Recipe Video