Soy Rice and Chicken

Be the first to review
READY IN: 50mins
Recipe by DrGaellon

Adapted from Roger Ebert's _The Pot and How to Use It_ (yes, THAT Roger Ebert), this uses a rice cooker to make a luscious rice dish with bits of chicken and shiitake. Don't use a supermarket-standard soy sauce, or it will be too salty - seek out a light soy, it will be worth the effort. Adapted from an article by Caroline Russock at Serious Eats.

Ingredients Nutrition


  1. Rinse the sushi rice under running water until it runs clear. Cover with cold water and set aside to soak.
  2. Cover shiitake pieces with 3/4 c soy sauce and set aside to soak until soft.
  3. In a non-stick pan, heat 2 tbsp oil over medium heat until it shimmers. Add ginger and stir until fragrant, 1-2 minutes. Add chicken and 2 tbsp soy sauce; stir-fry until chicken is cooked through, 3-4 minutes. Set aside on a plate until thoroughly cool (this is important, or the rice cooker will shut off early).
  4. Rinse regular rice under running water until it runs clear; drain well. Drain sushi rice well and set both aside.
  5. Squeeze the shiitake mushrooms dry, but save the soy sauce.
  6. In the same non-stick pan, heat the remaining oil over medium heat until shimmering. Add the onions and garlic and stir-fry until garlic is fragrant, 60-90 seconds. Add the mushrooms and stir-fry 2 minutes. Add all the rice and 3 tbsp soy sauce and very quickly stir-fry until rice is coated with oil and soy, about 1 minute.
  7. Transfer rice and chicken to rice cooker. Add 4 1/2 cups water and the reserved soy sauce used to soak the mushrooms. Add a pinch of salt. Stir vigorously for 5-6 minutes to dissipate heat (or the cooker will not sense correctly). Cover and press the rice cooker button; cook until it finishes its cycle.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a