Chicken and Mushroom Steamed Rice 有味饭

I remember my mum gave me this recipe when I went to college. It's easy to make and tastes good. Yes, mum knew I was a lazy person who likes easy 'all in one pot' (一窝熟)cooking.

Please note that this recipe requires the use of an electric rice cooker - available from most Chinese grocery stores or Argos. If rice cooker is not available, you can attempt steaming instead.

*Serves 4 persons*
Ingredients:

1. 2 cups rice
   
2. 2 whole chicken thighs (chopped into 5parts or deboned & sliced into bite size)
   
3. Desired amount of dried Shiitake mushrooms (re-hydrated & halved or diced into cubes)
   
4. 1 clove garlic (finely chopped)
   
5. 2 clove buds
   
6. 1 tbsp dark soya sauce
   
7. 1 tbsp soya sauce
   
8. 1 & 1/2 tsp oyster sauce
   
9. 3/4 - 1 tsp sesame seed oil
   
10. pinch of salt

Method:

1. Pre-soak mushrooms & slice them up as desired.
   
2. Marinate chopped chicken with garlic, soya sauce, dark soya sauce, oyster sauce & sesame seed oil for 20-30minutes.
   
3. When the mushrooms are softened, pour away the water and mix together with the chicken marinade.
   
4. Cook rice in rice cooker. While half cooked, add a pinch of salt, then pour in all marinated ingredients and cloves.
   
5. Stir well and let it cook thoroughly.
   
6. When the rice is cooked, lift the lid & give it a quick thorough mix then put the lid back for few minutes for the moisture and steam to settle.
   
   
7. Serve while it's hot.