One Pot Cooked v2 一㷛熟

Cooked this with brown rice. Should add more liquid and some sesame oil as brown rice tends to be more dry

Ingredient

Marinate
300gm boneless skinless thigh, cut into small pieces
1 tbsp soy sauce
2 tsp dark soy sauce
2 tsp sea salt
Dash of white pepper

Others
4 tbsp oil

1 tsp sea salt
200gm bunashimeji mushrooms

1 tsp brown sugar
5 cloves garlic, chopped
2cm ginger, chopped

1-2 small carrot, chopped
1-2 chinese sausage (lap cheong), chopped

4 cups rice grain (I used brown rice)
500ml chicken stock + additional water according to your usual way of cooking rice with your rice cooker

Method

1) Marinate chicken pieces with soy sauce, dark soy sauce, sea salt and white pepper for one hour.

2) When ready to cook, heat 2 tbsp oil on high heat. Add in mushrooms when oil is hot and stir-fry for 2-3 minutes. Then add in 1 tsp sea salt. Toss and mix well. Dish out and set aside.

3) Heat another 2 tbsp oil in pan on high heat. When oil is hot, add in marinated chicken pieces. Stir-fry on high heat for about 2-3 minutes.

4) Turn heat to medium, push meat aside. Add in sugar, garlic and ginger and stir-fry for one minute. Then add in carrot and chinese sausages. Continue stir-fry for 3 minutes. Then toss and mix everything together. Dish out and set aside.

5) Wash and drain rice grains in rice cooker pot. Then add in the chicken stock. Top up with water accordingly till usual amount when you cook rice in rice cooker.

6) Add in the cooked mushrooms and the stir-fried chicken with sausages and carrots. Put the rice cooker pot in, turn on the rice cooker, choose the rice function and let the rice cooker do it's job ...

*Note to self: Add 2 tbsp on sesame oil for more fragrance ...