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    Home » Chicken » Rice Cooker Chicken and Mushroom Rice

    Published: Oct 8, 2019 · Last Modified: Jul 28, 2020 by Jeannette ·

    Rice Cooker Chicken and Mushroom Rice

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    Scoop into a full-bodied bowl of treasure so comforting that you’ll crave this deliciously juicy chicken rice over and over again! After you have your first taste of Rice Cooker Chicken and Mushroom Rice, there’s no turning back!

    Chicken rice in a rice cooker with a wooden spoon

    The wonders of the rice cooker

    There aren’t many recipes that I can say truly come to life in your everyday rice cooker.

    Sure, some fluffy plain rice would be the most comfortable bed any of our side dishes has ever rested on, but you’ll KNOW you’ve made your family incredibly proud when you bring out this multi-layered Rice Cooker Chicken and Mushroom Rice.

    The best part is that while the magic is brewing inside the rice cooker, you can be doing just about ANYTHING ELSE. Talk about a win-win!

    Not to mention, the rice cooker is perfect for cooking anything in bulk. You can pack the cooked contents in freeze-safe containers and pop them straight into the freezer. Just remember to grab one the next time you’re running low on time!

    Rice and chicken in a rice cooker bowl with a wooden spoon

    About this Chicken and Mushroom Rice

    Chicken and mushroom rice is one of those Chinese favourites that just never gets old. I know there are many variations out on the world wide web but let me tell you why this one is a keeper.

    The chicken and mushroom is marinated in a tried-and-true family sauce which brings out delicious earthy flavours and transforms them into the most delectably moist companions of rice. 

    The rice is roasted then cooked with the marinated chicken and mushroom. You can lift your rice cooker lid with confidence, knowing that every grain will be subtly smokey and infused in a luscious soy marinade. 

    Best of all…

    You can customise it to however your heart desires. Substitute the meat for more mushrooms and welcome vegetarian oyster sauce into your pantry for a satisfying Meatless Monday meal!

    What you'll need

    • 10 large dehydrated shiitake mushrooms (or as many as you like)
    • 1 kg chicken (any cut you like)
    • 5 slices ginger cut into strips
    • 4 cups white rice
    • 2 Chinese sausages (we get them from the local Chinese supermarket)
    • 5 cloves finely chopped garlic
    • chopped spring onion
    • fried onion (optional)

    Chicken marinade

    • 1 tbsp sesame oil
    • 1 tbsp vegetable oil
    • 3 tbsp oyster sauce
    • 2 tbsp dark soy sauce
    • 2 tbsp shaoxing wine (use dry sherry as an alternative or simply skip this ingredient)
    • 2 tsp potato starch
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp chicken bouillon powder
    • pepper (to taste)

    Mushroom marinade

    • 1 tbsp sesame oil
    • 1 tbsp vegetable oil
    • 1 tsp oyster sauce
    • 1 tbsp shaoxing wine
    • 1 tsp potato starch
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1/2 tsp chicken bouillon powder
    • pepper (to taste)

    How to make Rice Cooker Chicken and Mushroom Rice

    Mushrooms soaking in water in a bowl

    Begin by soaking the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.

    Rice grains in a colander

    Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.

    Mushrooms being squeezed, cut and sliced

    When you’re ready to begin cooking, squeeze the water out of the mushrooms but don’t throw away the liquid! You can use it to add another dimension of flavour to the rice.

    Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.

    Chicken and fat in a bowl

    Cut the chicken up into pieces. You’re after the size of roughly two large grapes so that they’ll soak up the marinade and retain their juicy bite.

    Optional: remove the fat off the chicken and keep it aside to make lard for the rice. It packs incredible flavour that takes the dish to a whole new level!

    Seasoning on chicken and marinated chicken
    Seasoned and marinated mushrooms

    Marinate the chicken and mushrooms separately for a minimum of 20 minutes.

    Roasting rice in a wok

    I hinted at a secret way to liven up your rice earlier, and here it is! 

    Heat up a wok or pan and dry roast the rice grains for a few minutes to add a whisper of smokiness to your Rice Cooker Chicken and Mushroom Rice! Throw in some of the chopped garlic to further infuse with the grains.

    Mushroom water being poured into a rice cooker with rice and water

    How to get the perfect rice

    Pour the roasted rice and garlic into a rice cooker. A general rule of thumb for cooking rice is to match the cups of water with the number of rice cups. 

    For today’s recipe, we’re actually going to add less water because the chicken and mushrooms will already have a lot of natural moisture in them which will be released into the rice. PLUS we’re going to use some of the mushroom water we saved. 

    So instead of pouring 4 cups of water to match the 4 cups of rice, we’ll add 3 cups of water and 1/2 cup mushroom water. You can even substitute the water for chicken and pork stock if you have it on hand!

    Close the lid and let your rice cooker work its magic!

    Sliced mushrooms in a wok with mined garlic

    In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes. 

    Move the cooked mushrooms in a bowl.

    Chicken in a wok with mined garlic

    Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken in and cook until the outside is seared. 

    It doesn’t need to be completely cooked since it will continue to in the rice cooker, but you can definitely cook it all the way through if that’s what you’d prefer.

    Chicken fat in a pot and chicken lard

    How to make lard

    If you plan to add lard to the rice, get a small pot and throw the chicken fat in. Turn the heat up and let it slowly cook until the oil has released and the fat has browned. 

    Turn off the heat and let it rest until use.

    Chopsticks pushing Chinese sausages into rice in a rice cooker

    Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice. If you love your fried onions like my family does, add some here. This is also the time to add the lard.

    Sliced mushrroms in a rice cooker
    Marinated chicken in a rice cooker
    Sliced Chinese sausages in a rice cooker
    Spring onions with Chinese sausages and rice in a rice cooker

    Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.

    At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.

    Add the spring and fried onions as a garnish then stir to mix in evenly.

    Chicken, rice, mushroom and Chinese sausages in a rice cooker

    Stir the rice so that the grains are evenly coated with sauce.

    There you have it! The most wonderful, inviting rice cooker meal ready for you and your family to enjoy! 

    More chicken recipes for dinner

    • Vietnamese Chicken Ragu (Ga Ragu)
    • Honey Glazed Ginger Chicken
    Chicken and mushroom rice in a bowl with a hand holding chopsticks
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    Chicken rice in a rice cooker with a wooden spoon

    Rice Cooker Chicken and Mushroom Rice

    Bring on the family favourites! Served piping hot from the rice cooker, this warming, hearty chicken and mushroom rice recipe is bursting with flavour!
    5 from 11 votes
    Print Pin Rate
    Prep Time: 1 hour
    Rice Drying Time: 1 day
    Total Time: 1 day 2 hours
    Servings: 6
    Author: Jeannette

    Equipment

    • Rice cooker

    Ingredients

    • 10 large dehydrated shiitake mushrooms (or as many as you like)
    • 1 kg chicken (any cut you like)
    • 5 slices ginger cut into strips
    • 2 Chinese sausages (we get them from the local Chinese supermarket)
    • 5 cloves finely chopped garlic
    • chopped spring onion
    • fried onion (optional)

    Chicken Marinade

    • 1 tbsp sesame oil
    • 1 tbsp vegetable oil
    • 3 tbsp oyster sauce
    • 2 tbsp dark soy sauce
    • 2 tbsp shaoxing wine (use dry sherry as an alternative or simply skip this ingredient)
    • 2 tbsp potato starch
    • 1 tsp salt
    • 1 tsp sugar
    • 1 tsp chicken bouillon powder
    • pepper to taste

    Mushroom Marinade

    • 1 tbsp sesame oil
    • 1 tbsp vegetable oil
    • 1 tsp oyster sauce
    • 1 tbsp shaoxing wine
    • 1 tsp potato starch
    • 1/2 tsp salt
    • 1/2 tsp sugar
    • 1/2 tsp chicken bouillon powder
    • pepper to taste

    Instructions

    • Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.
    • Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.
    • When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.
    • Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.
    • Cut the chicken up into pieces. You’re after the size of roughly two large grapes.
    • Optional: remove the fat off the chicken and keep it aside to make lard for the rice.
    • Marinate the chicken and mushrooms separately for a minimum of 20 minutes.
    • Heat up a wok or pan and dry roast the rice grains for a few minutes.
    • Throw in some of the chopped garlic to further infuse with the grains.
    • Pour the roasted rice and garlic into a rice cooker.
    • Add 3 cups of water and 1/2 cup mushroom water. You can substitute the water for chicken and pork stock if you have it on hand.
    • Close the lid and let your rice cooker work its magic!
    • In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.
    • Move the cooked mushrooms in a bowl.
    • Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken in and cook until the outside is seared. Cook it completely if you'd prefer.
    • Optional: make the lard by adding the chicken fat into a small pot. Turn the heat up and let it slowly cook until the oil has released and the fat has browned. 
    • Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.
    • Add the fried onions and lard to the rice.
    • Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.
    • At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.
    • Add the spring and fried onions as a garnish then stir to mix in evenly. Stir the rice so that the grains are evenly coated with sauce.
    • Enjoy your meal!
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    SHARE YOUR CREATION!

    If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!

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    Jeannette on Wok & Kin

    Hello, I’m Jeannette!

    I’ll be sharing recipes that will give you front row access to authentic Chinese and Vietnamese cuisines. Find out about how I discovered my love for cooking and who inspired it all here!

     

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    Reader Interactions

    Comments

    1. Raia Todd says

      October 08, 2019 at 12:26 pm

      5 stars
      Wow, that looks so delicious! I love the marinades!

      Reply
      • Jeannette says

        October 09, 2019 at 2:21 am

        Thanks, Raia! The marinades are definitely a winner!

        Reply
    2. Shadi Hasanzadenemati says

      October 08, 2019 at 1:38 pm

      5 stars
      We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!

      Reply
      • Jeannette says

        October 09, 2019 at 2:21 am

        I’m so glad your family loved it! Enjoy the recipe during your family gathering this weekend!

        Reply
    3. kim says

      October 08, 2019 at 1:49 pm

      5 stars
      Love this easy, delicious recipe! So much flavor! This is one that I’ll definitely be making again and again!

      Reply
      • Jeannette says

        October 09, 2019 at 2:22 am

        That’s wonderful to hear! Thanks!

        Reply
    4. Michelle says

      October 08, 2019 at 2:34 pm

      5 stars
      Some of these ingredients were new to me, but I’m glad I tried it anyway because it’s amazing!

      Reply
      • Jeannette says

        October 09, 2019 at 2:22 am

        That’s amazing! It’s great you’re trying out new things and loving them!

        Reply
    5. Andrea Metlika says

      October 08, 2019 at 3:41 pm

      5 stars
      I’ve never had anything like this. It is so flavorful and looks fantastic.

      Reply
      • Jeannette says

        October 09, 2019 at 2:23 am

        It certainly is! Enjoy!

        Reply
    6. Pam says

      October 08, 2019 at 3:41 pm

      5 stars
      What a beautiful meal in a bowl. Thanks for all of the great preparation photos.

      Reply
      • Jeannette says

        October 09, 2019 at 2:23 am

        Thanks, Pam!

        Reply
    7. C to the O says

      October 10, 2019 at 11:01 am

      Comfort food mom used to make. Thank you for sharing

      Reply
      • Jeannette says

        October 11, 2019 at 5:00 am

        You’re so very welcome!

        Reply
    8. Nancy says

      November 07, 2019 at 4:04 pm

      Is there a way to make this in an instant pot ?

      Reply
      • Jeannette says

        November 11, 2019 at 5:22 am

        You can certainly do that! I’d suggest cooking everything for about 10-15 minutes in the pressure cooker.

        Reply
    9. Kay says

      February 03, 2020 at 10:14 pm

      Can this be prepared in the Instant Pot?

      Reply
      • Jeannette says

        February 04, 2020 at 6:42 am

        It sure can! Just cook everything for about 10-15 minutes in the pressure cooker 🙂

        Reply
    10. Emily Yeh says

      May 04, 2020 at 5:11 pm

      I’d like to try this tomorrow but wondering am I checking on the rice WHILE it is still cooking in the rice cooker? Just wondering if that messes with anything if I open the lid while rice is still cooking, possibly more than one time to see if water has all been absorbed by rice.

      Reply
      • Jeannette says

        May 05, 2020 at 10:29 am

        Hi Emily, it’s best to let it cook without opening too often otherwise the rice won’t cook thoroughly. Let it cook until most of the water has evaporated and then you can start adding the ingredients 🙂

        Reply
    11. margaret says

      November 11, 2020 at 11:15 am

      I was trying to remember what ingredients my mom put in dish and so glad I found your version. The ingredient list doesn’t say how much rice but I read in the directions you used 4 cups, I’m not sure if my rice cooker has enough room for that much rice and the chicken. Re: the chicken skin, after it’s been cooked to crisps and you add to rice, what happens to it? does it get rehydrated and kind of gross again, like bacon when its cooked with soup after it’s been fried?

      Reply
      • Jeannette says

        November 11, 2020 at 3:35 pm

        Hi Margaret! We have a family of 5 so our rice cooker is fairly large, but if you have a smaller rice cooker you can use fewer cups and adjust the seasoning and toppings to taste 🙂
        As for the chicken skin, I didn’t put it into the rice. I just used it for the lard and threw the skin away. You can always use the fried skin as a garnish but if you decide to cook it in the rice cooker with the rice then it would turn soft and almost mushy.
        I hope that helps!

        Reply
    12. Michelle Yeung says

      December 04, 2020 at 5:43 am

      Can this recipe be made in a slow cooker, a crock pot?

      Reply
      • Jeannette says

        December 05, 2020 at 6:24 am

        Hi, Michelle! I haven’t tried making it in a slow cooker before, but you can try it on high for 2-3 hours and see how it turns out 🙂 Let me know if you do decide to use one for this recipe!

        Reply
    13. Emily H says

      May 12, 2021 at 12:24 am

      Hello, I wanted to try to make this but I wanted to ask which setting on the rice cooker to use. Would I use the setting I’d use to make long grain white rice normally? I am not incredibly experienced with cooking, haha.

      Reply
      • Jeannette says

        May 12, 2021 at 7:47 am

        Hi Emily, I use the setting to make white rice, so you definitely can use that for this recipe 😀 Enjoy!

        Reply
    14. Kaitlyn says

      June 08, 2021 at 12:39 pm

      Hello! I am planning to make this tomorrow, but I realized I don’t have dried shiitake mushrooms instead I have dried black fungus. Can I use this as a substitute?

      Reply
      • Jeannette says

        June 14, 2021 at 8:08 pm

        Hi Kaitlyn, you can certainly use black fungus but it’s not exactly a substitute for shiitake mushrooms. Since you don’t have any on hand, you can skip the mushrooms and use the fungus instead. Just try it with mushrooms another time as the seasoning will give the rice flavor as well 🙂

        Reply
    15. Emily Sim says

      July 21, 2021 at 10:52 pm

      5 stars
      I love this recipe, really flavourful. Thanks.

      Reply
      • Jeannette says

        July 22, 2021 at 2:33 pm

        That’s wonderful to hear, Emily! Thank you!

        Reply
    16. Chin Chin Phung says

      August 25, 2021 at 2:27 pm

      May I know what size of rice cooker do you have to be able to fit 4 cups of uncooked rice with chickens and other ingredients?

      Reply
      • Jeannette says

        August 25, 2021 at 5:38 pm

        Hi! We have a 1.8L rice cooker, which is about 8 cups 🙂

        Reply
    17. Robyn WAND says

      August 29, 2021 at 4:08 pm

      5 stars
      I’ve been using my dad’s recipe but this is even better! Some nice little extra tips.

      Reply
      • Jeannette says

        August 30, 2021 at 5:03 pm

        That’s so kind of you to say, Robyn! I’m also glad that you liked the tips I put in 😀

        Reply
    18. Mun says

      October 15, 2021 at 3:53 pm

      Can you advise me how to cook this in an instant pot?

      Reply
      • Jeannette says

        October 19, 2021 at 7:09 pm

        Hi, Mun! I haven’t made it in an instant pot before, but you can try the instructions here from Amy and Jacky: https://www.pressurecookrecipes.com/one-pot-chinese-pressure-cooker-chicken-rice/

        Reply
    19. Mikhaila says

      December 01, 2021 at 4:56 am

      Hi! My rice cooker is teeny tiny (1 cup of rice max) so I’m wondering about making this on the stove instead? I’m assuming the instructions would be similar; what would you recommend for the water to rice ratio?

      Reply
      • Jeannette says

        December 01, 2021 at 5:52 am

        Hi, Mikhaila! I generally use 1 1/2 cup water per 1 cup rice. For this recipe, that 1 1/2 cup water doesn’t include the mushroom liquid. Hope it helps!

        Reply
    20. Ting Peterson says

      April 22, 2022 at 9:14 pm

      Hi Jeanette, great-sounding recipe. A question: can I slice the lap cheung before I put them in the rice cooker & sub. corn starch for the potato starch? I prefer to not buy ingredients that I won’t use for anything else. Thanks in advance.

      Reply
      • Jeannette says

        May 04, 2022 at 6:09 pm

        Hi, Ting! You certainly can slice the lap cheung before you add it into the rice cooker. As for the corn starch, you can definitely substitute it for the potato starch in equal parts. I hope that helps!

        Reply

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