Rice Cooker Chicken with Mushroom and Chinese SausageRice
- 750g grams chicken, cut into bite size pieces (I used chicken leg quarter fillet)
- 4 pieces chinese sausage sliced
- 1/2 cup canned shiitake mushroom, sliced
- 3 cups rice
Seasonings
- 1 tbsp sesame oil
- 1 tsp shaoxing wine
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1-inch knob of ginger, sliced
- 1 tbsp sugar or honey
- 2 tbsp cornstarch
- In a large bowl, combine all the seasoning ingredients, except for the cornstarch and mix well.
- Add the chicken and mix well. Add the cornstarch and mix again. Make sure each chicken piece is coated by the sauce.
- Marinate for at least 1 hour.
- Wash your 3 cups of rice and add 3 1/4 cups of water.
- Layer the marinated chicken (including marinade), chinese sausage, and mushroom, on top of the rice.
- Close the lid and press on. Just wait for the rice cooker to turn off, just like when you’re cooking plain rice. It’s done!
- Serve hot with chili garlic oil on the side.
- Enjoy!