Steamed rice with chicken and veggies -
Ingredients (for 5 to 6 portions)?
- 1 deboned chicken thigh/leg
- 3 cups brown rice (but I also mixed in some leftover white grains)
- 2 cups diced king oyster mushroom
- 2 to 2 1/2 cups diced bamboo shoots
- 1 1/2 cups julienned carrot
- 1 cup corn kernels
- 3/4 cup peas
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- Some salt
- Some white pepper powder
- Some dried seaweed (threads or flakes)
Cut the deboned skin-on chicken thigh/leg into big size pieces. You can also sprinkle some salt and pepper on both sides then sear the chicken for extra aroma. If doing so, simply sear the chicken skin side down first and wait till it turns slightly browned then flip to the other side. Sear for another minute then remove the meat from heat. Wait till it cools down then cut into bite size pieces.
Prepare the veggies and dice them into smaller cubes. You can use any veggies of your liking, but avoid leafy greens for this particular recipe.
Add the brown rice to the rice cooker and add water, just a little bit above the grains especially the veggies will release some moisture during the cooking process too. However, if unsure, it's better to have slightly soft grains compared to tough and chewy kind. Just think of it as a not so watery porridge.
Add in the light soy sauce and mirin. Top the rice with all the diced ingredients, manage the heartier veggies on the bottom first. Per my case, bamboo shoots goes on the very bottom and corn kernels on top. Transfer the chicken to the rice cooker too.
Close the lid and simply press the cook button, let the rice cooker do the remaining work for you. Once ready, gently mix all the ingredients and transfer the rice to a serving dish. Top with dried seaweed flakes right before serving.
Use some white pepper powder for a flavor boost!
Other rice cooker recipe: