mixed glutinous rice with chicken & mushrooms

• u.s.
• metric

ingredients:

• 10 1/2 ounces glutinous rice
• 10 1/2 ounces boneless chicken thigh
• 4 ounces package shimeji mushrooms
• 3 shiitake mushrooms
• 1/2 teaspoon salad oil
• 1 1/4 cups water
• 2 tablespoons soy sauce

step 1:

Cut the chicken into bite-size pieces.

step 2:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the shimeji mushrooms.

step 3:

Wash the rice and drain the water. Drain the water and leave the rice in a strainer 1 hour to completely remove all the water. Add the 1 1/4 cups water to the rice cooker pot.

step 4:

Heat the salad oil in a frying pan. Sear the chicken and mushrooms on medium-low heat for 4 minutes until they change color. Add the soy sauce and stir. Remove from the heat.

step 5:

Add to the rice cooker pot. Do not mix into the rice. Put the pot in the body of the machine. Switch on the rice cooker. After cooking, mix.