Rice Cooker Cantonese Chicken and Mushroom Rice

 

This is a one pot dish, and you can "set it and forget it."

Step 1: Get yourself a Zojirushi rice cooker. Preferably one with "Micom technology." I don't know what that is, but it makes perfect rice every time.

Step 2: Wash your rice, you heathen.

Can you make this without a fancy rice cooker? Maybe? I mean, you can probably just throw everything into a pot and cook it over the stove. I haven't experimented with that method, so give it a try and let me know how it works out. Either way - wash your rice, you heathen.

CHICKEN MARINADE

1 1/2 TB light soy sauce

1 1/2 TB oyster sauce

1 TB dark soy sauce

1 TB Shaoxing wine

1 TB sesame oil

1/2 tsp white pepper

1/2 tsp sugar

2 tsp cornstarch

1/2 tsp MSG (DO NOT come at me about how MSG is bad for you, gives you headaches, blah blah blah. Leave it out if you don't want it or sub some chicken bouillon powder.)

1/2 tsp salt

2 cloves garlic, minced

sliced ginger (about an inch)

OTHER STUFF

8 oz mushrooms, sliced (If you want to be more traditionally Chinese, use shiitake. I use button because I think shiitake mushrooms taste like moldy dirt.)

4 boneless skinless chicken thighs, cubed into bite-sized pieces

2 Chinese-style sausages (also called lap cheong), sliced

2 cups of rice

2 1/2 cups water

2 spring onions, sliced (for garnish)

Mix the chicken with all the marinade ingredients in a medium bowl. Cover it with plastic wrap and stick it in the refrigerator for about 30 minutes.

WASH YOUR RICE, YOU HEATHEN.

look how clean this rice is.

Drain your washed rice and put it into your rice cooker pot. Add water. If you're using Jasmine rice, the ratio is 1 1/4 cups water to each cup of rice. If you're using other types of rice, use the appropriate water ratio. Or use the knuckle method. IYKYK. Set your cooker for an hour cooking time.

After about 20 minutes, open the cooker and add the chicken (with the marinade), mushrooms, and sausage evenly over the top of the rice. Don't mix it in, but make sure it's an even layer.

Steam it for another 40 minutes.

It's done when your Zojirushi plays that jaunty little tune. Mix everything together and garnish with the sliced spring onions.