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!
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!
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
Begin by soaking 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 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.
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!
Marinate the chicken and mushrooms separately for a minimum of 20 minutes.
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.
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!
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.
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.
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.
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.
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.
There you have it! The most wonderful, inviting rice cooker meal ready for you and your family to enjoy!
More chicken recipes for dinner
Rice Cooker Chicken and Mushroom Rice
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!
SHARE YOUR CREATION!
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Wow, that looks so delicious! I love the marinades!
Thanks, Raia! The marinades are definitely a winner!
We made this the other day and everyone loved it. Going to make it again for a family gathering this weekend!
I’m so glad your family loved it! Enjoy the recipe during your family gathering this weekend!
Love this easy, delicious recipe! So much flavor! This is one that I’ll definitely be making again and again!
That’s wonderful to hear! Thanks!
Some of these ingredients were new to me, but I’m glad I tried it anyway because it’s amazing!
That’s amazing! It’s great you’re trying out new things and loving them!
I’ve never had anything like this. It is so flavorful and looks fantastic.
It certainly is! Enjoy!
What a beautiful meal in a bowl. Thanks for all of the great preparation photos.
Thanks, Pam!
Comfort food mom used to make. Thank you for sharing
You’re so very welcome!
Is there a way to make this in an instant pot ?
You can certainly do that! I’d suggest cooking everything for about 10-15 minutes in the pressure cooker.
Can this be prepared in the Instant Pot?
It sure can! Just cook everything for about 10-15 minutes in the pressure cooker 🙂
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.
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 🙂
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?
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!
Can this recipe be made in a slow cooker, a crock pot?
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!
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.
Hi Emily, I use the setting to make white rice, so you definitely can use that for this recipe 😀 Enjoy!
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?
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 🙂
I love this recipe, really flavourful. Thanks.
That’s wonderful to hear, Emily! Thank you!
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?
Hi! We have a 1.8L rice cooker, which is about 8 cups 🙂
I’ve been using my dad’s recipe but this is even better! Some nice little extra tips.
That’s so kind of you to say, Robyn! I’m also glad that you liked the tips I put in 😀
Can you advise me how to cook this in an instant pot?
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/
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?
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!
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.
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!