A quick and simple dinner. Prep as you go, layering dishes in a rice cooker to have all the components of a meal ready at the same time it takes the rice to cook.
Prep time: 10 minutes
Cook time: 35 minutes (depending on your rice cooker model)
Serves 2
**Equipment**
* Rice cooker. Preferably a larger one. This recipe was developed on a cooker with an 8 cup capacity, although it would probably work for models as small as 4 cup machines. * Two heat resistant plates that can fit inside the rice cooker * Two steamer stands (although an inverted ramekin also works) * A pair of steamer tongs
**Ingredients**
* 1 cup raw rice * 300g chicken, cut into bite sized pieces * Several dried shiitake mushrooms * 1 head of broccoli, cut into florets * Salt, sugar, oyster sauce and ginger, to taste
**Instructions**
1. The night before (or the morning of), de-stem and wash dried shiitake mushrooms. Soak them in fresh water to rehydrate. Keep the stems for soup or stock. 2. Wash the rice twice, and put in the rice cooker with the right amount of water. For jasmine rice, that’s about 1 cup water. Switch the rice cooker on. 3. As the water in the rice cooker heats up, cut chicken into bite sized pieces and season with about a teaspoon of salt. Take rehydrated shiitake mushrooms (saving the water for soup or stock) and mix with a tablespoon of oyster sauce and a light sprinkle of sugar. 4. Arrange chicken and mushrooms on a plate around another steamer stand. Top with ginger sliced into thin coins. 5. Open the rice cooker. Set a steamer stand on the bottom and place the chicken and mushroom plate onto it. Close the lid. 6. Wash and cut broccoli into florets. Sprinkle with salt and arrange on another plate. 7. When there are only a few minutes left on the timer for the rice cooker, place the broccoli plate onto the second steamer stand. 8. Close the lid again, letting the broccoli steam. Remove the plates one by one with steamer tongs when the rice is done, and serve.
The same method can be adapted for different proteins like fish, pork or beef. Likewise, any vegetable suitable for steaming such as cauliflower, asparagus and green beans can be substituted.
1 Comment
A quick and simple dinner. Prep as you go, layering dishes in a rice cooker to have all the components of a meal ready at the same time it takes the rice to cook.
Prep time: 10 minutes
Cook time: 35 minutes (depending on your rice cooker model)
Serves 2
**Equipment**
* Rice cooker. Preferably a larger one. This recipe was developed on a cooker with an 8 cup capacity, although it would probably work for models as small as 4 cup machines.
* Two heat resistant plates that can fit inside the rice cooker
* Two steamer stands (although an inverted ramekin also works)
* A pair of steamer tongs
**Ingredients**
* 1 cup raw rice
* 300g chicken, cut into bite sized pieces
* Several dried shiitake mushrooms
* 1 head of broccoli, cut into florets
* Salt, sugar, oyster sauce and ginger, to taste
**Instructions**
1. The night before (or the morning of), de-stem and wash dried shiitake mushrooms. Soak them in fresh water to rehydrate. Keep the stems for soup or stock.
2. Wash the rice twice, and put in the rice cooker with the right amount of water. For jasmine rice, that’s about 1 cup water. Switch the rice cooker on.
3. As the water in the rice cooker heats up, cut chicken into bite sized pieces and season with about a teaspoon of salt. Take rehydrated shiitake mushrooms (saving the water for soup or stock) and mix with a tablespoon of oyster sauce and a light sprinkle of sugar.
4. Arrange chicken and mushrooms on a plate around another steamer stand. Top with ginger sliced into thin coins.
5. Open the rice cooker. Set a steamer stand on the bottom and place the chicken and mushroom plate onto it. Close the lid.
6. Wash and cut broccoli into florets. Sprinkle with salt and arrange on another plate.
7. When there are only a few minutes left on the timer for the rice cooker, place the broccoli plate onto the second steamer stand.
8. Close the lid again, letting the broccoli steam. Remove the plates one by one with steamer tongs when the rice is done, and serve.
The same method can be adapted for different proteins like fish, pork or beef. Likewise, any vegetable suitable for steaming such as cauliflower, asparagus and green beans can be substituted.
For step by step photos and further discussion, visit [here](https://servedwithrice.com/rice-cooker-tower-of-doom-a-one-pot-recipe/).