Ingredients:
– 1 cup jasmine rice
– 1 cup water
– 4 chicken fillets, sliced or cubed (can add more)
– 5pcs brown button mushrooms, sliced
– 4 stalks of spring onions, chopped (reserve some for garnish)
– 3 cloves garlic, minced
– 5 slices of ginger, minced
For the Marinated Chicken:
– 1 tbsp sesame oil
– 1 tbsp garlic powder
– 1 tbsp light soy sauce
– 1 tbsp cornstarch
– Pinch of salt and pepper
Method:
1. Prepare the Rice:
– Rinse the jasmine rice and drain. Add 1 cup of water to the rice and set aside in the rice cooker (do not start cooking yet).
2. Marinate the Chicken:
– In a bowl, combine the chicken fillets with sesame oil, garlic powder, soy sauce, cornstarch, salt, and pepper. Mix well and let marinate for at least 10 minutes.
3. Cook the Aromatics:
– In a pan, heat a little oil over medium heat. Add the minced garlic, ginger, and chopped spring onions. Cook until fragrant, about 2-3 minutes.
4. Combine Ingredients:
– Place the marinated chicken and sliced mushrooms on top of the rice in the rice cooker. Add the cooked garlic, ginger, and spring onions on top.
5. Cook:
– Set the rice cooker to the normal white rice mode and start cooking.
6. Finish and Serve:
– Once the rice cooker has finished cooking, open the lid and add salt to taste. Stir well to combine all the ingredients. Garnish with reserved spring onions.
– Serve and enjoy!