Rice Cooker Mushrooms Chicken Rice （香菇鸡饭）

I use a rice cooker to prepare this mushrooms chicken rice - a healthier, quick & easy way to prepare a meal, which is less oily since it's 'steamed-cooked'.

It is a simple and straight forward one-dish meal recipe and always come in handy especially when i do not have time to prepare a 3 dishes 1 soup complete meal.  I just have to prepare a quick and simple soup like mint leaves soup to go with this mushrooms chicken rice. 

This might not look very appealing as i have to omit the dark soy source since my kitchen do not have one, but it tasted good.  So if you have dark soy source, you may add it to the recipe and you can enjoy a better looking cum tasty Mushrooms Chicken Rice.   :)

Ingredients:

• 1 3/4 cups rice
• water to cook rice (according to manufacturer's instructions)
• 1 pound boneless, skinless chicken meat, cut into cubes 
• 6-8 dried mushrooms 
• 2 eggs 
• Some vegetables (e.g Kai Lan or Bak Choy)
• 1-2 green onions, chopped
• 2 tbsp oyster source
• 1 tbsp soy source
• a dash of sugar and salt each

Steps:

• Thoroughly clean and rinse the chicken, drain well
• In a bowl, combine the chicken, oyster course, soy source, sugar and salt - mix well and marinade for 20-30mins (the longer it marinade, the better its taste - i normally prepare it in the morning, and put it in a fridge for dinner)
• In a bowl, soak the mushrooms with water until softened, about 15-20mins
• Drain well the mushrooms, discard the stems and cut the mushrooms into pieces, mix it with the chicken marinade prior to add into the rice cooker to cook
• Wash the rice, add the water and cook rice 
• Open the rice cooker lid and add the chicken & mushrooms marinade into the rice cooker when the rice is about 3/4 cooked (the water is bubbling and almost dried up when open the rice cooker lid)  
• Add the eggs and vegetables into the rice cooker when the rice is almost cooked (final stage of cooking)
• When the rice is done, open the rice cooker lid and use a spatula to roughly stir quickly, then close the lid and keep warm for at least 20mins to ensure the chicken & eggs are thoroughly cooked through.
• Use a spatula to mix well the ingredients with the rice, sprinkle with the green onions prior serving.

Note:

• I used boneless & skinless chicken to ease my girls in eating, you may use boned chicken if you wish
• The longer you marinade the chicken, the better its taste.  I normally marinade the chicken in the morning and put it in the fridge for dinner.  Bring it out from the fridge 20mins before cooking to let the chicken resume back to room temperature prior cooking.  If you marinade the chicken for such long, soak the mushrooms only 15-20mins prior to cooking.