Mushroom Chicken Rice with Chinese Sausage (Rice Cooker)

• 1.0.4cuprice, jasmine, rinsed
• 2.100gchicken thigh, boneless, cut into bite-size pieces, J 150 / L 100
• 3.2½piecedried shiitake mushroom
• 4.3sliceginger
• 5.0.2Chinese sausage, lap cheong, thinly sliced
• 6.mushroom soaking water, 1 cup, from the shiitake
• 7.½bunchcoriander, chopped
• 8.¼tbspreduced-sodium light soy sauce
• 9.¼tspdark soy sauce, for colour
• 10.⅜tspoyster sauce
• 11.½tspsesame oil
• 12.½pinchwhite pepper
• 13.¼tspcornstarch

• 🧂Lower-salt version: reduced-sodium light soy at half the caption's amount, dark soy cut to ½ tsp for colour, and the oyster sauce and lap cheong halved. Two extra slices of ginger and the white pepper keep it fragrant.

Method

1. 01Marinate the chicken with the soy sauces, oyster sauce, sesame oil, white pepper and cornstarch. Set aside.
2. 02Soak the dried shiitake in warm water until soft, about 15 minutes. Squeeze, slice, and keep 1 cup of the soaking water.
3. 03Rinse the rice and put it in the rice cooker with the cup of mushroom water.
4. 04Layer on top, in this order and without stirring: ginger slices, marinated chicken, mushrooms, Chinese sausage. The rice needs its water to cook soft, and the fat from the sausage and chicken drips down as it steams.
5. 05Cook on the normal setting. Let it rest for 10 minutes, then open, fluff and mix. Top with the coriander.