Chicken mushroom rice recipe

I bought a new Cuckoo rice cooker. It's been doing a wonderful job in cooking rice ranging from brown rice, long and medium grain rice, sushi rice to basmati rice. So I thought it's time to put it to the test. I used it for cooking chicken mushroom rice and the result was excellent. The rice was cooked to the right texture (as usual) and more importantly, the chicken was tender and juicy! Looks like I should do more tests with it. Apparently, it can be used for baking cakes too! Ok, more to come.

Well, chicken mushroom rice is a one-pot-wonder recipe, ideal for busy people as it's quick, easy and clean. It's one of those meals I would normally cook whenever I come home late from work and still want to ensure that dinner is being served at home.

Recipe:

(4 servings)

Ingredients:

4 chicken thigh fillets (you can use other parts of chicken if you like)
6 cloves garlic
2 shallots
8 ginger slices
5 mushrooms (you can use any mushrooms as long as they are not poisonous!)
1 carrot
2-3 tablespoons oil
2 1/2 cups rice

Water (about 85% of the required water of your rice cooker for cooking 2.5 cups of rice because the other ingredients contain some water. You don't want to eat porridge, do you?)

Seasoning:

2 tablespoons oyster sauce
1/2 tablespoon light soya sauce
2 teaspoons sesame oil
Salt and pepper

Garnish (optional):

Spring onions
Coriander
Fried shallots

1. Cut chicken thigh fillets into slices. Season the chicken with oyster sauce, light soya sauce, sesame oil, a pinch salt and a few dashes of pepper. Leave the chicken aside.

2. Cut garlic, shallots, ginger, mushrooms and carrots into slices.

3. Rinse the rice and put it in the rice pot with adequate water. Add some salt (to give the rice a bit of seasoning). Leave it aside.

4. Heat the frying pan or wok with the oil. Stir in garlic and shallot. Stir fry until lightly brown.

5. Add in ginger slices and chicken, followed by carrot and mushrooms. Add salt and pepper to taste. Briefly mix and stir fry for 1 min (it doesn't need to be cooked).

6. Pour the stir fried chicken onto the rice in the rice pot. Start the rice cooker using the setting to cook rice.

7. Once cooked, serve with garnish of spring onions, coriander and fried shallots.

Suggestion: Top the chicken mushroom rice with a fried egg to make an 'eggcellent' meal.

Note: You should adjust the seasoning and ingredients based on your taste buds. The recipe serves only as a guideline.