Chicken Rice


1 1/2 cups (350g) long grain rice

1 1/2 cups (360ml) chicken stock

6 dried whole shitake mushrooms, soaked and quartered

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp chinese cooking wine

1 tbsp oyster sauce

2 tsp corn flour

25g fresh ginger, cut into matchsticks

1 medium onion, chopped

2 spring onions, thinly sliced

300g chicken thighs, cut into small size

2 chinese sausage, sliced diagonally

2 tbsp sunflower oil

100ml chicken stock, extra


1.  Soak mushrooms for 30 minutes.  Slice into quarters.

2.  In a large bowl, combine soy sauce, sesame oil, oyster sauce, chinese wine, corn flour, ginger, onion and half spring onions.  Add chicken, chinese sausage and mushrooms.  Cover.  Refrigerate for 1 hour.

3.  Cook rice with chicken stock in the rice cooker.  (Substitute  water with chicken stock.)

4.  When the rice starts to boil, heat sunflower oil in a large frying pan.  Cook chicken mixture for 5 minutes; turning.  Add the remaining 100ml chicken stock and bring to the boil; stirring.  Remove from heat.

5.  When the rice cooker switch mode into “warm”, spoon chicken mixture on top of the rice.  Cover with lid.  Cook for a further 10 minutes.

6.  Garnish with spring onions and serve.



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