One Pot Rice Cooker Dinner - Chicken and Shiitake Mushrooms
An efficient rice cooker one pot meal! Stack plates of chicken and vegetables in a rice cooker to steam simultaneously as the rice cooks. Prep as you go, and everything gets done at the same time.
Servings: 2
Ingredients
- 1 cup rice
- Water according to rice cooker instructions
- 200 g chicken thighs big dice or small cubes
- Several dried shiitake mushrooms rehydrated
- 1 tbsp oyster sauce
- Ginger several slices
- Salt and sugar to taste
Instructions
- The night before (or the morning of), de-stem and wash dried shiitake mushrooms. Soak them in fresh water to rehydrate. Keep the stems for soup or stock.
- Wash the rice twice, and put in the rice cooker with the right amount of water. Switch the rice cooker on.
- As the water in the rice cooker heats up, cut chicken into bite sized pieces and season with about a teaspoon of salt.
- Take rehydrated shiitake mushrooms (saving the water for soup or stock) and mix with a tablespoon of oyster sauce and a light sprinkle of sugar.
- Arrange chicken and mushrooms on a plate around another steamer stand. Top with ginger sliced into thin coins.
- Open the rice cooker. Set a steamer stand on the bottom and place the chicken and mushroom plate onto it. Close the lid.
- Wash and cut broccoli into florets. Sprinkle with salt and arrange on another plate.
- When there are only a few minutes left on the timer for the rice cooker, place the broccoli plate onto the second steamer stand.
- Close the lid again, letting the broccoli steam. Remove the plates one by one with steamer tongs when the rice is done, and serve.
Notes
The same method can be adapted for different proteins like fish, pork or beef. Likewise, any vegetable suitable for steaming such as cauliflower, asparagus and green beans can be substituted.