Ingredients

How to make it

  • 1. Debone drumsticks and use the bones to make 2 and half cups of chicken stocks.
  • 2. Chicken sliced into strips and marinate with seasoning and mix well.
  • 3. Skin off the shallots and cut into thin slices.
  • 4. Wash and quarter cut button mushrooms.
  • 5. Rinse and clean 2 cups of Jasmine rice as if you are making steamed rice.
  • 6. Sauté shallots until brown add in marinated chicken and stir fry until half cooked before tossing in mushrooms for a quick stir. Dish up and set aside.
  • 7. Add Jasmine rice into pan, add in rice seasoning adjust to your preference, give a quick stir-fry.
  • 8. Pour in chicken stocks or water and stir to mix.
  • 9. Transfer the rice and chicken stocks into rice cooker and switch on to cook the rice.
  • 10. Add in chicken and mushrooms when the rice is half way cooking (about 10 minutes) and continue to cook till rice is completely cooked.
  • 11. Occasionally stir the rice to ease chicken cooking.
  • 12. When the rice cooker switch pops up at the first time, open lid to stir to loosen up the rice and then close back the lid for the rice to rest for 5 minutes before pressing down the switch for the second time.
  • 13. When the switch pops up at the 2nd time again, the chicken rice is done.
  • 14. Best to leave the rice cooker on “keep warm” for 10-15 minutes before serving.

Reviews & Comments 1

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  • windy1950 3 years ago
    If you were going to use a clay pot, I'm curious what brand you would use. I'm asking because I'm thinking about buying one, and have looked at the Romertopf. Just trying to get an idea of which one to buy.
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