When I'm feeling a little lazy, I make this flavorful one pot rice cooker dish. Everything gets cooked inside the rice cooker, so there's less of a mess to clean up afterwards. Plus the chicken juices and the oils from the Chinese sausage flavor the rice as it's cooking-- it's soooo comfortingly good! I used organic brown rice here to be a bit healthier, but the dish will also work with white rice.
P.S. It's also perfect late night college dorm room food where no stoves are present and all you have is a rice cooker!
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| Marinate chicken overnight |
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| Washed rice with chicken broth |
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| Top with mushrooms and Chinese sausage |
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| Cook until liquid evaporates to rice level |
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| Top with marinated chicken |
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| Steam til done |
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| Mix and Enjoy! |
Yields 8 servings
Ingredients:
- 6 boneless skinless chicken thighs cut into bite size pieces
- 1 T dark soy sauce
- 1 T fish sauce
- 2 t salt
- 1 t sugar
- 1 t sesame oil
- 1 t garlic powder
- 1 T mirin
- ½ t black pepper
- 1 t cornstarch
- ½ c dried shitaki mushrooms, soaked until softened
- 2 lap chung (Chinese sausage) cut into 1 inch chunks
- 2 c brown rice, washed until water is clear, drained
- 4 c chicken broth
- 2 green onions chopped for garnish (optional)
Procedures:
1. In a bowl, marinate the chicken with soy sauce, fish sauce, salt, sugar, sesame oil, garlic, mirin, pepper and cornstarch overnight (or at least 1 hr) in the refrigerator. Take the chicken out of the fridge about 1 hour before cooking so that the chicken is not icy cold.
2. In a rice cooker, add the washed rice and chicken broth. Place mushrooms and lap chung on top of the rice, close the lid, and turn on the rice cooker using the brown rice setting. Allow the rice to cook until the chicken broth has evaporated to the level of the rice (about 30 minutes). If you don’t have a rice cooker, you can do this in a pot. Just bring the pot to a boil, then reduce to low heat and simmer until the broth has evaporated to the level of the rice (about 30 min).
3. Add the chicken mixture to the top of the rice. Close the lid and allow the chicken to “steam” in the rice cooker and for the rice to finish cooking through (about 1 hr).
4. After an hour, both the brown rice and chicken should be cooked through. Stir well to mix all the ingredients, and serve garnished with green onions.