Steamed Chicken Mushroom Rice with Rice Cooker (with Video) 电锅冬菇鸡饭

Came across this video on YouTube and tried it at home.
It's one of my favorite 30-minute dinner!

The chef did a few very smart things:
First, he put in just a few clams to add twist to the rice.
Lastly, he wipes some sesame oil on the outside of the bowl before serving - so that you get the enjoy the fragrance but not the calories!



I don't have a stone bowl nor the Taiwanese-beloved Taiwan rice cooker.
So this is my adaptation:

Serves 2

Ingredients
- 1 cup uncooked rice
- 5 pieces chicken thigh, skinned and de-boned.
   tips: remove all excessive fat, but keep a little as that adds fragrance to the meat
- 6-8 fresh Shiitake mushroom
   tips: for this dish, fresh mushroom taste a lot better than dried ones
- Seasoning: 2 tbsp rice wine, 2 tbsp oyster sauce, 1/2 tsp salt, 3 slices of ginger, white pepper, a few drops of sesame oil
- Dipping (optional): chopped chilli pepper in soy sauce

Method
- Cook rice and keep warm in rice cooker
   tips: use slightly less water than required, as we will later add juice from meat to the rice
- Cut chicken and mushroom into 0.8cm-wide slices
   tips: the key is that they are the same width so that they require the same amount of time to steam
- Marinate with seasoning
- Arrange on plate
   tips: make sure chicken and mushroom are mixed well together on plate, to ensure even steaming
- Steam on high heat for 3 minutes (till chicken is still slightly pink)
- Add chicken and mushroom to rice cooker. Stir well and cook for another 2 minutes.