What makes it brown? A good overnight marinade of the chicken with both dark and light soy sauce, garlic, ginger, salt and pepper. The combination of the marinade will seep nicely into the chicken. Mama says the chicken must be cooked properly first before putting it into the rice cooker. But in order to ensure the rice gets the taste of the marinated chicken, the trick is to stir in the rice while cooking the chicken before putting the whole mixture into the rice cooker.
Difficulty: ★★☆
Servings: 6
Ingredients
4 cups of rice1 bowl of dried shiitake mushrooms
4 Japanese cucumbers
4 cloves of garlic
Dark soy sauce
Light say sauce
Ginger, thinly sliced
Salt and pepper
Vegetable oil
Getting ready
1. Marinade chicken with dark soy sauce, light say sauce, 1 clove of garlic, ginger, salt and pepper, and leave in the freezer overnight.2. Remember to allow sufficient time for the chicken to defrost (4-5 hours before cooking time).
3. Soak shiitake mushrooms for about half an hour. Remove and discard the tough stems. Slice the mushrooms thinly.
4. Wash rice several times until clean.
Time to cook!
1. Heat oil in stir-fry pan over high heat.2. Stir in garlic until golden brown.
3. Add the marinated chicken and continue to stir a while.
4. Add in rice, and stir the mixture well.
5. Once the rice have been covered with the soy sauce from the marinade, transfer to your rice cooker.
6. Add in water, as you would cooking rice, and let the rice cooker do the rest.
7. Once the rice is cooked, let it sit in the rice cooker for at least another 15 minutes before serving.
8. Serve with a a side of chopped Japanese cucumbers.
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