Cherry & Dennis Recipes
Rice Cooker Chicken, Shiitake and Chinese Sausage Rice
電飯煲臘腸冬菇雞飯
Recipe overview
Chicken thigh, shiitake and Chinese sausage cook directly with rice so their savoury juices flavour a practical one-pot family meal.
01
Ingredients
Main ingredients
- 300 g white rice
- 400 g boneless chicken thigh (boneless thigh, cut into 3 cm pieces)
- 6 pieces dried shiitake mushrooms (soaked and sliced)
- 2 links Chinese sausage (thinly sliced on the diagonal)
- 15 g ginger (finely shredded)
- 2 stalks spring onion (chopped)
Marinade
- 1 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp sugar
Soup base
- 420 ml total water (filtered mushroom liquid plus water)
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- bowl
- strainer
- measuring cup
- measuring spoons
- rice cooker
- rice paddle
- food thermometer
03
Steps
Step 1
Soak shiitake
Soak shiitake in warm water for 20 minutes until soft, squeeze dry and reserve clean soaking liquid.
Step 2
Rinse and drain rice
Rinse rice 2 to 3 times until water is clearer, then drain 10 minutes.
Step 3
Check and cut chicken
Thaw chicken in the refrigerator, inspect, trim fat and cut into 3 cm pieces.
Step 4
Mix marinade
Mix light soy, oyster sauce, dark soy, cornstarch, sesame oil and sugar until smooth.
Step 5
Marinate chicken 15 minutes
Coat chicken with marinade and half the ginger, then refrigerate 15 minutes.
Step 6
Slice shiitake and sausage
Remove tough shiitake stems and slice; rinse sausage surface with hot water and slice thinly on the diagonal.
Step 7
Prepare ginger and spring onion
Finely shred ginger and chop spring onion, reserving onion for garnish.
Step 8
Measure 420 ml cooking liquid
Filter mushroom liquid through a fine strainer and add water to make 420 ml total.
Step 9
Load rice cooker
Put drained rice in the cooker pot, add 420 ml liquid and level the rice.
Step 10
Top with chicken, mushroom and sausage
Spread chicken, shiitake, sausage and remaining ginger evenly over rice without stirring in.
Step 11
Cook and rest rice
Run the normal white-rice cycle, then keep covered on warm for 10 minutes.
Step 12
Check, fluff and serve
When the thickest chicken reaches 75°C, fluff from the bottom, mix in shiitake and sausage, add spring onion and serve.
Common mistakes
- Adding full water without counting mushroom liquid makes rice wet.
- Chicken piled in the centre cooks unevenly.
Tips
Keep total cooking liquid at 420 ml.
Sausage is salty, so do not add extra salt.
