Delicious Chicken and Mushroom Rice Recipe
Serving Size and Variations
This recipe can comfortably serve 3 people, but if you have other dishes on the table, like a cucumber salad or another vegetable side, it could stretch to 4 servings.
Ingredients
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) oyster sauce
- 1 tablespoon (15ml) Shaoxing wine
- 1 tablespoon (15ml) white or red miso
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon toasted sesame oil
- White pepper or freshly ground black pepper
- 1 pound (455 grams) boneless, skinless chicken thighs, cut into 1-inch strips
- 8 fresh shiitake mushroom caps, thinly sliced, or 4 dried shiitakes, soaked, stemmed, and thinly sliced
- 1 cup (200 grams) jasmine rice
- 1 cup (235 ml) chicken broth or water, plus 2 tablespoons extra for the oven option
- 1/4-inch slice of fresh ginger, minced or grated
- 2 scallions, thinly sliced, whites and greens separated
Directions
Rice Cooker Method:
In the bowl of a 3-cup or larger rice cooker, combine rice, 1 cup broth, and ginger. Add the chicken mixture on top, along with any remaining marinade. Sprinkle with scallion whites. Start a Quick or Regular cycle and cook until done. Check chicken for doneness and cook a few extra minutes if needed. Garnish with scallion greens before serving.
Oven Method:
Preheat oven to 350°F (175°C). In a 1.5- to 2-quart baking dish, combine rice, 1 cup plus 2 tablespoons broth, and ginger. Add chicken mixture on top, along with any remaining marinade. Sprinkle with scallion whites. Cover tightly with foil and bake for 35 to 45 minutes, until rice is tender and chicken is cooked. Check chicken for doneness and bake a few extra minutes if necessary. Garnish with scallion greens before serving.
Try out this flavorful chicken and mushroom rice recipe for a satisfying meal that can serve 3 to 4 people. Whether you use a rice cooker or oven, the delicious combination of ingredients will surely impress your taste buds. Enjoy!