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Hakka Inspired Mushroom Sausage Chicken Rice Cooker
A comforting one‑pot Hakka‑style rice dish packed with tender chicken, savory Chinese sausage, and earthy mushrooms. Soaked rice and mushrooms absorb the rich flavors of soy, pepper, and a splash of oil, then finish in a rice cooker for fluffy perfection. Serve with a side of Indian pickles for an unexpected burst of tang.
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Critical Success Points
- • Soaking the rice and mushrooms for at least 1 hour
- • Coating the chicken evenly with cornstarch mixture
- • Stir‑frying the chicken until aromatic before adding other ingredients
- • Maintaining enough oil in the wok for the rice to fry
- • Using the correct 1:1 rice‑to‑water ratio in the rice cooker
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and stand back while stir‑frying.
- • Handle raw chicken with clean hands and sanitize all surfaces to avoid cross‑contamination.
- • Steam from the rice cooker is extremely hot; open the lid away from your face.
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