Ingredients
Equipment
Method
- Prepare the ingredients. Soak shiitake mushrooms overnight (or at least 20 minutes in hot water). Remove the stem of the mushrooms and cut the mushroom caps into quarters. Marinate mushrooms with soy sauce and sugar for 20 minutes. Slice Chinese sausages on the diagonal. Marinate the chicken with oyster sauce, shaoxing wine and five spice for 20 minutes. Wash jasmine rice.
- Cook the rice. Once the mushrooms and chicken are marinated, place rice in rice cooker. Mix in garlic and add two slices of ginger. Arrange chicken on the perimeter and Chinese sausage in the center. Top with shiitake mushrooms. Add in broth. Set rice cooker to appropriate setting and cook according to manufacturer's instructions.
- Assemble the dish. Once the rice cooker has completed its cooking cycle, fluff the rice gently to mix the ingredients. Serve in a bowl. Sprinkle with fried shallots (optional).
Notes
- Squeeze some sriracha to make it spicy or sprinkle a dash of chili flakes.
- Add some fresh cilantro or green onions to brighten the dish and provide a pop of freshness.
- You can use water and chicken bouillon in lieu of chicken stock to cook the dish.
- If you aren’t a fan of Chinese sausage, you can use other types of protein such as dried scallop (乾瑤柱) or other Chinese sausages and cured meat (膶腸，臘肉).
- Add a touch of vibrant colour with sliced carrots or peas.