Rice Cooker Sesame Oil Chicken Rice
All the flavors of Taiwanese sesame oil chicken, packed into a simple rice cooker meal
Ingredients
Instructions
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Place dried shiitake mushrooms in a bowl and cover with hot water. Soak for 20–30 minutes until fully rehydrated. Once the mushrooms are cool enough to handle, squeeze out the excess liquid and slice thinly. Reserve the soaking liquid.
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In a cold pan, add the sesame oil and ginger slices. Turn the heat to medium. Let the ginger slowly infuse the oil, nudging the slices occasionally, until the edges turn golden brown. Add the chicken and sauté until no longer pink on the outside. Add the sliced mushrooms, reserved soaking liquid, Shaoxing wine, soy sauce, dark soy sauce, and sugar. Stir and simmer until the sugar fully dissolves, about 2 minutes.
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Wash and drain the rice directly in your rice cooker bowl. Pour in the chicken and mushroom mixture, along with all the liquid. (Do not mix!) Close the lid and press cook.
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When the rice cooker is done, mix everything together and enjoy!Optional: About 10 minutes before the rice cooker finishes, open the lid and place the napa cabbage and goji berries on top. Close the lid and let them steam until the cycle completes.
Nutrition Facts
Nutrition Facts
Servings 2
Serving Size 1/2 recipe
- Amount Per Serving
- Calories 524kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 66g22%
- Dietary Fiber 3g12%
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
