Ricecooker chicken, shiitake and lup cheong rice

One pot ricecooker chicken, shiitake and lup cheong rice recipe

Ingredients:

Chicken marinade

• 500 grams boned chicken thigh fillet ((chopped into bite sized pieces))
• 1 tbsp soya sauce
• 1 tbsp corn flour
• 1 tbsp shaoxing rice wine
• 1 tsp ginger (minced)
• 1 tsp garlic (minced)
• 1/2 tsp sugar

One pot ricecooker chicken, shiitake and lap cheong rice

• 3 cups rice
• 5 dried shiitake mushrooms ((soaked in 1 cup boiling water))
• 3 lup cheong (Chinese cured sausages) (thinly sliced at a diagonal angle)

Sauce (for pouring over once rice is cooked)

• 2 tbsp soya sauce
• 1 tbsp shaoxing rice wine
• 1 tsp sugar
• 1/2 tsp garlic (minced)
• 1/2 tsp ginger (minced)
• 1 tsp sesame oil
• 1 spring onion ((finely chopped))

Method:

1. Combine marinade ingredients together in a bowl and stir through chicken.  Allow to marinate for minimum 15 minutes.

2. In the ricecooker bowl, place three cups of rinsed and drained rice.  Fill bowl with mushroom soaking liquid and water until the water level is 2cm above the top of the rice.

3. Top the rice with sliced lup cheong, thinly sliced rehydrated mushrooms and marinated chicken.  Try to evenly distribute the toppings.

4. Put the rice bowl into your rice cooker and press start.

5. Mix sauce ingredients together until combined.  When your ricecooker has finished steaming your chicken, shiitake and lup cheong rice, drizzle over the sauce.  Serve and enjoy with chopped spring onions.