Thursday, April 9, 2009

Teriyaki Chicken Mushroom Rice

chicken mushroom rice

This one pot, one dish meal was created out of a need to prepare something hot and satisfying with a minimal amount of preparation and cooking. All you need to do is cut and marinate the chicken and mushrooms, and dump them with the rice into a rice cooker. The rice cooker takes care of the cooking, leaving you free for other things. Simply serve it up when the rice is cooked, with a side of greens if you must, or on its own (I figure mushrooms are vegetables, too!). Japanese or Korean pickles (eg. takana - mustard greens) work very well with this dish too.

The rice is great for bento as well, so you can pack up any leftovers for lunch the next day.

Continue reading for the recipe...

Teriyaki Chicken Mushroom Rice
(serves 2)

150 - 200g boneless chicken thigh meat
10 - 12 chinese or shitake mushrooms
240g long grain white rice (uncooked)
240ml water
1 - 2 cm piece ginger
5 Tbsp soya sauce
3 Tbsp sake
3 Tbsp mirin
2 Tbsp sugar
dash pepper

1. Mix the soya sauce, sake, mirin, sugar and pepper together in a medium sized bowl. Peel the ginger skin (with a spoon) and slice the ginger into thin strips. Add to the marinade.

2. Trim the excess fat from the chicken meat and cut into generous bite-size chunks (around 1.5 inches). Slice the mushrooms. Add the chicken and mushrooms to the marinade and mix well. Set aside for around 5 minutes as you prepare the rice.

3. Add the uncooked rice into the inner pot of your rice cooker, and wash the rice under cold running water until the liquid is clear. Drain, then using the same cup in which you measured out the rice, add an equal amount of cold water. (Your rice cooker usually comes with a measuring cup. For me, 240g rice equals to 1.5 cups of my rice cooker cup. I then use the same cup to measure an equal amount of water, ie. 1.5 cups).

4. Pour the chicken and mushrooms, along with the marinade over the rice, and switch your rice cooker on (use the setting you normally would to steam plain white rice). 

5. When the rice cooker has completed cooking the rice, let it sit covered for a few minutes, before opening the rice cooker. Stir the chicken, mushrooms and rice together well to distribute the sauce evenly. Scoop the rice into bowls and serve with green vegetables, and/or Japanese pickles. 

Tip: Refrigerate any leftovers in a bowl, covered with plastic wrap, and pack it in a bento container for lunch the next day. The rice can be eaten at room temperature, but you could pack it in a thermos, or microwave-safe bento.



kel said...

I cooked something similar to this too. Yeah, it's simple n easy for lazy/busy days, not forgetting yummy too, :)

Suselore said...

Thats such a good idea! I'm going to do that next week, I hate cooking after I've been at work all day.

Claudia said...

@ kel - yes, it's great to use the rice cooker this way. And there are a lot of other combinations/recipes out there that I must try :) Would love to know the recipe you use, too :)

Claudia said...

@ Suselore - Thanks, and hope it works out well for you! Yeah, cooking after work when you're tired is the worst... This dish is great because it is so simple and yet looks like you've spent a bit of time on it :)

Suselore said...

I just made this last night with two type of mushrooms and it was excellent! Thanks so much for posting this, I never would have thought to cook in the rice cook like this if i hadn't seen your blog! Even my husband thought it was good. Plus its very filling and I have heaps leftover for lunchtoday!

Claudia said...

Hi Suselore! Thanks so much for your comment, and am very happy the recipe worked well for you! Adding 2 types of mushrooms sounds good - will have to try that next time :)