1 measuring cup of rice, washed and drained
5 chicken thigh meat, cut into pieces
10 dried Shitake mushrooms, presoaked
¾ cup chicken stock, or water
2 tsp. minced fresh ginger
3 small shallots, sliced
2 cloves of garlic, minced
some fresh cilantro, chopped
1 tsp. Chinese wine
1 tsp. black pepper
2 Tbsp. oil
2 Tbsp. soy paste
1 tsp. soy sauce
1 Tbsp. oyster sauce
½ tsp. sesame oil
1 tsp. cornstarch
1. Marinade chicken with wine and pepper in a bowl. In a separate bowl mix the marinade ingredients and set aside.
2. Heat a tablespoon of oil in a frying pan and fry the ginger, shallots and garlic until fragrant and lightly brown. Lower heat to medium and add in drained rice and fry until the rice is fragrant and has absorbed most of the oil. Pour rice mixture into the rice cooker.
3. Replace pan to stove and add remaining oil and fry the mushroom for about 5-8 minutes, add in the chicken and stir to mix with the mushrooms and fry over medium heat for another 10 minutes. Remove from heat and add in the marinade sauce and mix well to coat chicken pieces completely.
4. Arrange chicken mixture on top of rice and pour in the chicken stock or water. Turn on the rice cooker to cook the rice and chicken, about 10-15 minutes. Serve warm with fresh cilantro and chilli sauce.