Hakka Inspired Mushroom Sausage Chicken Rice Cooker

Ingredients

• 2 cup Uncooked rice (short‑grain or jasmine rice; rinse before soaking)
• 6 piece Dried Chinese mushrooms (shiitake) (soak in water for 1 hour, then slice)
• 200 gram Boneless skinless chicken breast (cut into bite‑size pieces)
• 2 tablespoon Cornstarch (for coating chicken)
• 1 tablespoon Vegetable oil (for chicken coating)
• 0.5 teaspoon Salt
• 2 tablespoon Water (for chicken coating)
• 3 piece Chinese sausage (lap cheong) (slice thinly after soaking rice)
• 0.5 cup Vegetable oil (for wok) (high smoke‑point oil)
• 3 teaspoon Soy sauce (adjust to taste)
• 0.5 teaspoon Ground black pepper
• to serve Pickles (Indian mango or mixed) (optional, for serving)

Instructions

1. Soak rice and mushrooms

   Rinse 2 cups of rice until water runs clear, then place in a bowl and cover with water. Add the dried Chinese mushrooms to a separate bowl. Let both soak for 1 hour.

   Time: PT1H

2. Prepare chicken coating

   In a mixing bowl combine the diced chicken with 2 tbsp cornstarch, 1 tbsp oil, ½ tsp salt, and 2 tbsp water. Mix until the chicken pieces are evenly coated.

   Time: PT10M

3. Slice Chinese sausage

   After the rice has soaked, slice the three Chinese sausage links into thin rounds.

   Time: PT5M

4. Drain rice and cut mushrooms

   Drain the soaked rice using a strainer. Remove the mushrooms from their soaking water, squeeze gently, and slice them.

   Time: PT5M

5. Stir‑fry chicken

   Heat the wok over medium‑high heat, add ½ cup oil, and when shimmering, add the coated chicken. Stir‑fry until the pieces turn opaque and become aromatic, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

6. Add mushrooms

   Add the sliced mushrooms to the wok and stir‑fry for another 2 minutes until they soften.

   Time: PT2M

   Temperature: medium‑high

7. Add Chinese sausage

   Toss in the sliced Chinese sausage and stir‑fry for 1 minute to release its aroma.

   Time: PT1M

   Temperature: medium‑high

8. Set aside stir‑fried mixture

   Transfer the chicken‑mushroom‑sausage mixture to a plate, leaving the oil in the wok.

   Time: PT1M

9. Combine rice and seasonings

   Add the drained rice to the wok, sprinkle ½ tsp salt, 3 tsp soy sauce, and ½ tsp ground black pepper. Pour in 2 cups water (1 cup water per 1 cup rice). Stir gently to coat the rice evenly.

   Time: PT5M

10. Cook rice in rice cooker

    Transfer the seasoned rice and oil mixture into the rice cooker pot. Close the lid and start the regular cooking cycle (about 30 minutes or until the cooker switches to ‘keep warm’).

    Time: PT30M

11. Finish and serve

    When the rice cooker finishes, gently fluff the rice, fold the previously set‑aside chicken‑mushroom‑sausage mixture back in, and serve hot with a side of Indian pickles.

    Time: PT5M

Nutrition Facts

Calories

375

Protein

30g

Carbohydrates

80g

Fat

15g

Fiber

2g