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Hokkien Chicken Rice

Hokkien Chicken RiceThis is a recipe that I got from my mum and is very easy to make in your rice cooker! I like to add fresh chillis to give it an added kick!
Ingredients (serves 2):

  • 250g chicken (cut into small pieces – around 2cm x 2cm)
  • 60g shitake mushrooms (sliced) – fresh or dried shitake mushrooms can be used (see photo below). If dried shitake are used soak them for a few minutes in hot water until soft enough to cut. The water used to soak them can be added to the uncooked rice to give it some extra flavour
  • 1/2 chicken stock cube
  • half a garlic (minced)
  • 3 small red chillis (optional)
  • 2 tbsp olive/vegetable oil
  • 3 tbsp dark soya sauce
  • 2 tbsp oyster sauce
  • 2 tbsp soya sauce
  • 1 tbsp cooking wine (optional)
  • 1 cup uncooked rice

Shitake Mushrooms Fresh And Dried
Shitake Mushrooms - Fresh And Dried


  • Wash the rice and add 2 cups of water to it. Break a quarter of a chicken stock cube into small pieces and add it to the water. Start the rice cooker or start heating the water if you are using a pot to cook the rice.
  • Mix 3 tablespoons of hot water with a quarter of a chicken stock cube in a bowl until dissolved.
  • Heat the oil in pan on a medium heat and fry the garlic until the aroma develops.  Add the chicken, dark soya sauce, oyster sauce, soya sauce, cooking wine, shitake, chillis and chicken stock. Cook for around 5 minutes. The chicken should now be half cooked.
  • Open the rice cooker and add the chicken from the pan into the rice. Mix well and then close the rice cooker.
  • When the rice is cooked, serve immediately.

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