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


  • 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


  1. In a large bowl, combine all the seasoning ingredients, except for the cornstarch and mix well.
  2. Add the chicken and mix well. Add the cornstarch and mix again. Make sure each chicken piece is coated by the sauce.
  3. Marinate for at least 1 hour.
  4. Wash your 3 cups of rice and add 3 1/4 cups of water.
  5. Layer the marinated chicken (including marinade), chinese sausage, and mushroom, on top of the rice.
  6. 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!
  7. Serve hot with chili garlic oil on the side.
  8. Enjoy!