PUMPKIN CHICKEN MUSHROOM RICE (电饭锅南瓜香菇鸡饭)
Serves 3
Directions
- 1Add oil to a pan.
- 2Add chopped garlic and spring onions to the pan.
- 3Add rice to the pan.
- 4Add light soy sauce, oyster sauce and dark soy sauce to the rice in the pan.
- 5Stir-fry the aromatics with the rice.
- 6Transfer the stir-fried rice into the rice cooker.
- 7Cut the pumpkin.
- 8Peel the pumpkin.
- 9Chop the pumpkin into small pieces.
- 10Add chopped pumpkin into the rice cooker.
- 11Marinate the chicken with light soy sauce, oyster sauce, shaoxing wine, sesame oil, white pepper, and cornstarch.
- 12Add marinated chicken and mushrooms on top of the pumpkin and rice layers in the rice cooker.
- 13Add water to cover the ingredients in the rice cooker.
- 14Close the rice cooker and cook.
- 15Open the rice cooker after cooking and gently mix the ingredients.
- 16Add chopped spring onions to the rice cooker.
- 17Add coriander to the rice cooker.
- 18Serve the pumpkin chicken mushroom rice in a bowl.
Ingredients
- 2 cups rice
- 300 g bite sized chicken
- 250 g pumpkin
- 6 pieces shitake mushroom
- 3 garlic cloves
- 1 knob ginger
- spring onions
- 1 tbsp light soy
- 1 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 0.5 tsp sesame oil
- 0.5 tsp white pepper
- 0.5 tsp cornstarch
- 1 tbsp light soy sauce
- 1 tsp dark soy
- water
- chilli
- coriander
Equipment
rice cookerknifechopping boardpanspoonbowl
Tips
- Stir-fry the aromatics with the rice to give it a charred aroma and prevent the rice from getting too mushy.
- Layer ingredients in the rice cooker with mushrooms and chicken on top so juices and umami drip down into the rice.
- Add coriander for enhanced flavor.
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