Handbag Chicken & Mushroom Rice

Umami packed rice. No hassle chicken. And an aromatic oil you’ll be adding to everything.

Another rice cooker recipe to add to the weeknight rotation.

INGREDIENTS:

• 2 chicken breasts (from rotisserie chicken), sliced

• 200g dry weight rice

• 3 cloves of garlic, minced

• 1 tsp of chicken stock powder

• 1 tbsp soy sauce

• 4 dried shiitake mushrooms

• 1 cucumber, sliced

Scallion Oil:

• 45mls neutral oil

• Thumb sized piece of ginger, minced

• 3 spring onions, finely chopp

• Pinch of chicken stock powder

METHOD

1. Soak the dried mushrooms in warm water for about 15mins. Remove from the water and thinly slice (keep the water).

2. Wash rice until water runs clear, then place into the rice cooker with the desired amount of water. Use the water from the mushrooms for extra flavour. Add the garlic, soy sauce, chicken stock powder and mushrooms then turn on the rice cooker.

3. In a small pot, over medium heat, heat the cooking oil. Place all remaining scallion oil ingredients into a small bowl. After about 2 minutes remove the oil from the heat and pour over the spring onion mixture. Stir to combine.

4. Once the rice has cooked, stir and divide across 3 dishes.

5. Top with chicken, cucumber and a tbsp of the scallion oil.

Note: Most rice cookers will come with a cup, use that cup to measure the rice. Then, fill water to the mark that corresponds with the amount of cups used. It should be around 1.5 cups.

Serves 3

Nutritional Information: per serve

Calories: 540kcal

Protein: 36g

Fat: 18g

Carbohydrate: 55g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE