1.Salted Fish and Mushroom Chicken Rice
2 cups of rice (wash and drain)
3 cups of Water/Chicken Broth
2 Chicken Thighs (cut into small pieces)
5 Shiitake Mushrooms (soaked and cut in half)
2 Sausages (sliced)
A piece Meixiang salted fish (thin slices)
1 piece of Young Ginger (shredded)
Crushed Red Chilie
2 tablespoons of Light Soy Sauce
2 tablespoon of Oyster Sauce
1 tablespoon of Soy Sauce
1 tablespoon of Wine
1 tablespoon of Sesame Oil
½ teaspoon of Pepper
½ teaspoon of Sugar
½ tablespoon of Corn Flour
Step 1. Marinade the chicken with mushrooms and young ginger for 1 hour.
Step 2. Cook the rice halfway in rice cooker.
Step 3. Next, add the marinated chicken, mushrooms, sausage and salted fish in with the rice. Continue to cook until both rice and chicken are thoroughly cooked.
Step 4. When all the water in the rice cooker dried up, sprinkle the rice with shallots and red chili. Mix well and the dish is ready to be served.
2.Dark Beer and Sesame Oil Chicken Rice
2 tablespoon of Sesame Oil
30 g of Ginger
200 g of Boneless Chicken Thigh
2 cups of Rice
2 cups of Beer
1 and a half teaspoon of Salt
2 teaspoon of Bonito Soy Sauce
Step 1. Cut boneless chicken thighs into cubes.
Step 2. Cut the ginger into thin slices; Wash the white rice. Set them aside for later.
Step 3. Heat up some sesame oil and ginger in a pan on low heat. Fry them until the ginger is dry and flat.
Step 4. Next, add chicken thighs into the pan and stir fry until they become fragrant. Then, add in white rice and stir fry.
Step 5. Add the beer, salt, and bonito soy sauce in the rice cooker.
Step 6. Steam and cook the chicken rice for about 40-50 minutes. After the rice cooker is done cooking, let the rice simmer for another 10 minutes before serving.
3.Steamed Chicken Rice with Mushroom
500 g of Chicken Drumsticks
10 Shiitake Mushrooms
Light Soy Sauce
Dark Soy Sauce
Step 1. Soak the mushrooms, then cut into pieces. Next, marinate them with 1/2 teaspoon of light soy sauce, 1/2 teaspoon of oil, 1/2 teaspoon of sugar
Step 2. Chop the Chicken drumsticks into pieces. Then, marinate the chicken with 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce, 1/2 teaspoon of sugar, 1 teaspoon of cooking wine, 1/2 teaspoon of corn flour, a little pepper and a little salt for 30 minutes.
Step 3. Cook the white rice with the mushrooms in a rice cooker for about 20 minutes.
Step 4. Next, add the marinated chicken drumsticks into the rice cooker and cook them for another 20 minutes. When it is done cooking, let the rice simmer for another 10 minutes before opening the lid. Add a little shredded green onion and the chicken rice is ready to be served.
4.Rice Cooker Chicken Rice
2 Chicken Thighs
3 cups of Rice
Dark Soy Sauce
Step 1. Peel the ginger; Slice the garlic; Stir-fry the coriander root with a little salt.
Step 2. Coat chicken legs with a moderate amount of salt.
Step 3. Wash the rice. Then, place it into the rice cooker with the seasoning.
Step 4. Mix the rice well with the seasoning before adding the chicken thighs. Next, turn on the rice cooker and wait for it to be finished cooking. When it is done, the chicken rice is ready to be served.
5.Mushroom Claypot Chicken Rice
4 Chicken Drumsticks
5 Shiitake Mushrooms (soaked)
2 slices of Ginger
4 cups of Rice
5 cups of Water
¼ teaspoon of Sugar
¼ teaspoon of Salt
2 teaspoon of Corn Flour
2 teaspoons of Light Soy Sauce
1 teaspoon of Wine
1 teaspoon of Water
1 teaspoon of Cooking Oil
A pinch of Pepper
Step 1. Cut the chicken into small pieces. Next, mix the chicken with a little ginger juice and all the seasoning. Marinate the chicken pieces with the seasoning for 10 minutes.
Step 2. Soak the mushrooms in water. Then, slice them into smaller pieces and shred the ginger.
Step 3. Place the rice into the rice cooker followed by the marinated chicken, softened mushrooms and the remaining ingredients into the rice cooker. Now, turn on the rice cooker
Step 4. After the rice cooker is done cooking, the chicken rice is ready to be served.