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!
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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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!