Rice Cooker Chicken Ginger Shiitake

Rice Cooker Chicken Ginger Shiitake Recipe on HeyMissLisp.com

Growing up, I only knew two kinds of mushrooms: canned button mushrooms, and dried shiitake mushrooms. My mom would make either this kind of ginger-shiitake recipe, or  chicken in creamy mushroom sauce using button mushrooms. Whenever I ask mom to cook “that chicken with mushroom” dish, she’d always need to ask, “The shiitake or the creamy one?”

Because I didn’t know about other uses for shiitake back then, I used to think this recipe was quite complicated! A couple of years back I bought my first bag of dried shiitake and realized it was actually an easy recipe. LOL hi Google, I love you forever.

When I browse through recipes online, it seems that this dish comes from a Chinese style chicken ginger mushroom soup. I’m sure that that tastes a little bit blander, and this one that I grew up with is more for pairing with rice. This rice cooker recipe below is an attempt to recreate the dish without sautéing and browning the chicken, and yields more sauce than my mom’s usual recipe. (Because I need the chicken submerged to cook thoroughly.)

The sesame seeds will render its oil while cooking, as will the chicken–especially if you use thigh or leg parts. If you’re trying to avoid oil, you and skim the oil during the cooking process.

Nevertheless, I’m happy to have pulled off another easy rice cooker dish. I would probably collate all my Rice Cooker Recipes soon, for easier reference.

Rice Cooker Chicken Ginger Shiitake

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup dried shiitake mushrooms
  • 2 cups hot water
  • 4-6 pieces of serving-size chicken, about 500g
  • 1 cup water
  • 1 tbsp dark or Filipino soy sauce
  • 1 tsp sesame seeds
  • 2 thumbs ginger, cut into strips
  • 1 small onion, chopped
  • 1/2 cup carrots, diced or roll cut
  • 2 tsp salt
  • 2 tbsp brown sugar
  • 1 dried bay leaf, optional
  • salt and pepper
  • spring onions, for garnish

Directions

  1. Rehydrate dried shiitake in hot water, for about 10-15 minutes. Drain and reserve 1 cup of the mushroom water.
  2. Mix all ingredients (including mushroom water) except carrots and drained mushrooms in the rice cooker. Turn cooking mode on, simmer / boil in the cooker for about 15-20 minutes, removing scum from time to time.
  3. When chicken is almost cooked through, add mushrooms and carrots, and cook for an additional 3-5 minutes or just until carrots are cooked yet still crisp.
  4. Serve and garnish with spring onions.

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