Serves 3
Directions
- 1Add oil, minced garlic, and chopped spring onion to the rice cooker and stir-fry.
- 2Add rice to the rice cooker.
- 3Add 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce to the rice and aromatics and stir-fry.
- 4Cut the pumpkin into small pieces.
- 5Add the diced pumpkin to the rice cooker on top of the stir-fried rice.
- 6Marinate the bite-sized chicken with 1 tbsp light soy, 1 tbsp oyster, 1 tbsp Shaoxing wine, 1/2 tsp sesame oil, 1/2 tsp white pepper, and 1/2 tsp cornstarch.
- 7Add the marinated chicken and shiitake mushrooms to the rice cooker, on top of the pumpkin.
- 8Add water to cover the rice.
- 9Close the rice cooker and cook.
- 10Once cooked, add chopped spring onions and coriander to the rice cooker.
- 11Mix everything well in the rice cooker.
- 12Serve the pumpkin chicken mushroom rice into a bowl.
Ingredients
- 2 cups rice
- 300 g bite sized chicken
- 250 g pumpkin
- 6 pieces shiitake mushroom
- 3 garlic cloves
- 1 knob ginger
- spring onions
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 0.5 tsp sesame oil
- 0.5 tsp white pepper
- 0.5 tsp cornstarch
- 1 tsp dark soy sauce
- water
- coriander
- chilli
Equipment
rice cookerbowlchopping boardknifespoon
Tips
- Stir-fry the aromatics with the rice before cooking to give the rice a charred aroma and prevent it from getting too mushy.
- Place mushrooms and chicken on top so their juices and umami drip down into the rice as they cook.
- Add coriander for a good addition to the dish.
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