One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage (Lap Cheong) Rice

One-Pot Chicken, Mushroom & Chinese Sausage Rice is a flavourful and hearty dish that combines chicken, Chinese mushrooms, lap cheong, and rice with soy sauce and aromatic seasonings for a comforting, fuss-free dinner. I usually cook this dish in the rice cooker.

 

Prepping time: 15 minutes | Cooking time: 70 minutes (using smart rice cooker) | Servings: 4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 cups jasmine rice, rinsed
2 chicken thighs, cut into bite-sized pieces
4 dried shiitake mushrooms, soaked & quartered
2 Chinese sausages (lap cheong), sliced
1 knob (2") old ginger, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon cooking oil
1 ½ cups water

Salt and pepper to taste

 

Instructions

 

1. Heat cooking oil in a pan. Add onion, garlic, and ginger. Sauté until fragrant.
 
2. Add in rice, chicken pieces, sliced Chinese sausages, and mushrooms. Stir and cook for 2–3 minutes.
 
3. Stir in light soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well to coat all the ingredients.
 
4. Transfer the sautéed mixture to the rice cooker. Add water and stir everything gently to combine.
 
5. Turn on the rice cooker and select the "Casserole Rice" mode. Let it cook for approximately 60 minutes.
 
6. Once the rice cooker beeps, check the rice. Adjust seasoning if necessary. Continue the cooking for the last 10 minutes.

 
7.  Once the rice cooker beeps again,  it is time to switch it off. Fluff the rice and serve hot.

Download the recipe card for one-pot chicken, mushroom & Chinese sausage rice

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Soy Sauce Chicken (Rice Cooker Version)

 

Soy Sauce Chicken (Rice Cooker Version)

Soy Sauce Chicken is a savoury and aromatic dish made by simmering chicken in a flavourful mixture of soy sauce, sugar, ginger, garlic, and spices. The result is tender, juicy chicken with a rich, glossy glaze that pairs perfectly with steamed rice or noodles.

 

Prepping time: 10 minutes | Cooking time: 50 minutes (using smart rice cooker) | Servings: 3-4

 

Note: Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients

 

2 chicken leg quarters
3 tablespoons cooking oil
1 medium yellow onion, sliced
1 knob (2") old ginger, sliced
3-4 cloves garlic, crushed
4 dried Chinese mushrooms, soak to rehydrate and sliced
1 teaspoon 5-spice powder
4-5 tablespoons light soy sauce
3-4 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
Some water, if necessary

Instructions

1. Rub the inside of the rice cooker pot with cooking oil to prevent sticking.

 

2. Place the chicken leg quarters in the rice cooker.

 

3. Add onion slices, ginger slices, crushed garlic, and mushrooms on top of the chicken.

 

4. Sprinkle the 5-spice powder evenly over the ingredients.

 

5. Add light soy sauce, dark soy sauce, oyster sauce, and brown sugar.

 

6. Turn on the rice cooker and select the “Standard” cooking mode.

 

7. Cook for 40 minutes, then check the chicken. If needed, add a small amount of water to create more gravy or adjust the consistency.

 

8. Once the chicken is fully cooked (by 50 minutes), turn off the rice cooker. Serve hot with steamed rice or noodles.

Download the recipe card for soy sauce chicken

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Rice Cooker Beef & Barley Stew

 

I'm a huge fan of cooking one-pot stews because they are easy to cook, nutritious, and most importantly, a family favorite.

 

Rice cooker beef & barley stew is a hearty dish packed with beef chunks, potatoes, carrots, tomatoes, and chewy barley.

 

Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker. This is not an affiliate or promotional link.

 

Ingredients:
(Serves 2 adults & 2 children under 10)

500g stewing beef (2" cubes)

2 tablespoons flour
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 tablespoons cooking oil
2 medium yellow onions, quartered
5 small potatoes, quartered
2 medium carrots, cut into 2" chunks
1 can stewed tomatoes
1/2 cup barley, rinsed
4 cups beef stock
Salt, to taste

 

How to:

 

1. Rub beef with salt and freshly ground black pepper. Coat evenly with flour.

 

2. Heat up cooking oil over medium heat in a pot and brown the beef.

 

3. Remove beef from heat and set aside. Add in onions and stir fry till fragrant.

 

4. Add in potatoes, carrots, tomatoes, barley, and beef stock.

 

5. Bring to a boil and transfer to a multifunction cooker. In this case, I use my trusted smart rice cooker.

 

6. Choose the "Soup" setting and let it cook for 1 hour and 30 minutes.

 

7. Serve hot with your choice of carbs. We have homemade bread by my sister-in-law.

 

Recipe card for Rice Cooker Beef & Barley Stew

 

Download the recipe if you like. :)

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Korean Samgyetang Kit & Other Korean Food Products I Purchased from K Plus Food Market

 

Samgyetang, also known as ginseng chicken soup is a delicious Korean dish. I bought this Korean Samgyetang Kit from K Plus Food Market at The Curve.

 

The kit came with a raw chicken stuffed with uncooked rice and garlic. There were also additional garlic cloves, a ginseng root, a dried red date, more rice grains in a separate packet, and two other small packets of seasoning (and salt I think). 

 

I put all the ingredients, seasonings, and water into my multi-function rice cooker and select the "Soup" mode. Then, I set the cooking duration to 2 hours.

 

Two hours later..... Look at that delicious soup and chicken!

 

Look at those stuffed ingredients!

The chicken and the stuffed rice were so moist and tender. The soup was super delicious and flavorful too. I served the soup with Korean sweet potato vermicelli.

 

This soup kit is definitely a keeper. Gotta buy again!

Find out what else I bought from K Plus Food Market in the video and Facebook album below.

Address: K Plus Food Market, Lot G107 & G109, Ground Floor, The Curve, Petaling Jaya

 

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Rice Cooker Lotus Root Soup with Peanuts & Black Beans

 

Here's a compilation of recipes for the dishes I cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker.

 

Ingredients:

(Serves 4 adults)

 

1 lotus root (washed and sliced into round slices)

3-4 pieces of pork bones

1/2 cup peanuts with skin (rinsed with hot water)

1/2 cup black beans with skin (rinsed with hot water)

6 pitted red dates

3 tablespoons goji berries

6-8 cups of water (adjust accordingly)

Salt to taste

 

Note: Dried squid is recommended; however, I didn't add any this round because I don't have it in my kitchen. 

 

How to:
 

1. Put all ingredients into the rice cooker. Switch on the rice cooker and select the "Soup" mode. Adjust cooking duration to 2 hours. Press start.

2. After the cooking duration is reached, the rice cooker will beep. Do a taste test. Serve with rice and other dishes.

 

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Rice Cooker Bak Kut Teh

Here's another no-fuss, one-pot dish recipe using my household's trusted Philips Avance Collection Fuzzy Logic Rice Cooker (not an advertisement lol). I do have a compilation of recipes for the dishes I made with this smart rice cooker for the past many years.

  

 

Ingredients:
(Serves 5-6 adults + 2 kids under 10)

Bak Kut Teh soup pack (note: I prefer those that come with different types of Chinese herbs plus powdered soup pack, see photo above)
500g pork bones (you can use other cuts of meat that you like)
10 cups water
8 dried Chinese mushrooms (soaked, rinsed, cut into halves)
1 can button mushrooms (cut into halves)
1 packet Enoki mushroom (trimmed)
1 pack taufu pok (cut into halves)
2 tablespoons goji berries (rinsed)
4 tablespoons dark, thick soy sauce (adjust if necessary)
4 tablespoons oyster sauce, optional
Salt to taste, optional
Garlic, chopped

 

How to: 

 

1. Add bak kut teh soup mix (both powdered soup pack and herbs), pork bones, and water into the rice cooker. Switch on the rice cooker and select the "Soup" mode. Adjust cooking duration to 2 hours 30 minutes. Press start. 

2. After 30 minutes of cooking, add in the rest of the ingredients - mushrooms, taufu pok, goji berries, seasonings, except salt and garlic.

 

3. After the cooking duration is reached, the rice cooker will beep. Do a taste test. Serve with rice and other dishes.

 

Our first dinner on the new dining table in our new house with family members.

 

More bak kut teh posts on my Instagram

 

View this post on Instagram

A post shared by Joyce Rachel | Mom Blogger (@joycescapade)

View this post on Instagram

A post shared by Joyce Rachel | Mom Blogger (@joycescapade)

View this post on Instagram

A post shared by Joyce Rachel | Mom Blogger (@joycescapade)

View this post on Instagram

A post shared by Joyce Rachel | Mom Blogger (@joycescapade)

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Rice Cooker Lap Cheong Mushroom Rice Bowl

 

Here's another no-fuss, one-pot dish recipe using my household's trusted Philips Avance Collection Fuzzy Logic Rice Cooker (not an advertisement lol). I do have a compilation of recipes for the dishes I made with this smart rice cooker for the past many years.

 

Ingredients:

(Serves 2 adults + 2 kids under 10)

5-6 dried Chinese mushrooms, soaked, rinsed, and sliced
4 sticks lap cheong (Chinese dried sausages), washed and sliced
2 cups brown rice, rinsed and drained
4 tablespoons dark, thick soy sauce
2.5 cups water
1 tablespoon mushroom powder

2-3 tablespoons cooking oil
Salt to taste, optional
 
How to:

1. Heat up cooking oil in a frying pan over medium-high heat. Add in mushroom slices, lap cheong slices, brown rice, and soy sauce. Stir everything until evenly combined.
 
2. Transfer the mixture into the rice cooker, add water and mushroom powder. Switch on the rice cooker and select the "Casserole rice" option and press start. The timer will set itself to 1 hour.
 
3. 10 minutes before cooking stops, the rice cooker will beep. At this point, add in salt to taste. Add in some cooking oil for extra flavor.
 
4. When the rice cooker beeps again for the second time, it means cooking is done. Dinner is ready to be served.

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Household Favorite: Rice Cooker "Claypot" Chicken Rice

 

I lost count of how often have I been cooking this household favorite one-pot dish - Rice Cooker "Claypot" Chicken Rice. It's my favorite go-to dish to cook; the ingredients are easy to find and cooking time is relatively short with my trusted Philips Avance Collection Fuzzy Logic Rice Cooker (not an advertisement ya, haha).

 

 Here's a previous blog post that I published in 2018. There are more photos on that blog post that depicted the cooking process. This post is a revisit and I tweaked the recipe to suit our current taste preference.

Ingredients:
(Serves 2 adults + 2 kids under 8)

1-2 tablespoons vegetable oil
500g whole chicken thigh, cut into pieces
5-6 fresh Shiitake mushrooms, rinsed and sliced
4 sticks lap cheong (Chinese dried sausages), casing removed and sliced

1 piece salted fish

2 cups brown rice, rinsed and drained
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
850ml-1L filtered water

1 tablespoon mushroom powder

Salt to taste, optional

 

How to:

1. Heat up vegetable oil in a frying pan over medium-high heat. Add in chicken pieces, mushroom slices, lap cheong slices, salted fish, brown rice, oyster sauce, dark soy sauce and stir everything until evenly combined.

 

2. Transfer the mixture into the rice cooker, add water and mushroom powder. Switch on the rice cooker and select the "Casserole rice" option and press start. The timer will set itself to 1 hour.

 

3. 10 minutes before cooking stops, the rice cooker will beep. At this point, add in salt to taste.

 

4. When the rice cooker beeps again for the second time, it means cooking is done. Dinner is ready to be served.

 

5. Serve it any way you like, with or without garnishing is fine.

Share with us your photos too if you have tried cooking this recipe! Happy cooking!

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Rice Cooker Version "Claypot" Chicken Rice

Cooking nowadays is super easy and fuss-free when I use my Philips Avance Collection Fuzzy Logic Rice Cooker. It's my favorite gadget in my kitchen!

Today, I want to share about my "Claypot" Chicken Rice which I've cooked by using the "Casserole Rice" option.

Rice Cooker Version "Claypot" Chicken Rice

Ingredients:
(Serves two adults + 2 toddlers)

1-2 tablespoons grapeseed oil, or any vegetable oil
One-inch old ginger, thinly sliced
4 cloves garlic, finely chopped
700g boneless chicken thigh, cut into pieces
5-6 dried Shiitake mushroom, rinsed, soaked and sliced
2 sticks lap cheong (Chinese dried sausages), casing removed and sliced 
1 & 1/2 cups multigrain rice, rinsed and drained
850ml to 1L water (including water used to soak dried mushrooms)
1 tablespoon chicken stock powder
2 stalks spring onions, chopped

Seasoning for chicken and mushroom:
1/2 teaspoon ground white pepper
1 tablespoon oyster sauce
2 tablespoons dark soy sauce
1 teaspoon grapeseed oil, or any vegetable oil

Seasoning for rice:
1 tablespoon oyster sauce
1 tablespoon dark soy sauce

How to:

1. Marinate chicken and mushroom with ground white pepper, oyster sauce, dark soy sauce, and grapeseed oil. Set aside for at least an hour.

2. Heat up grapeseed oil (or any vegetable oil) in a frying pan over medium-high heat. Add in chopped ginger and garlic, then stir fry until fragrant. Stir in the marinated chicken and mushroom mixture and cook until the chicken pieces turn more white than pink.

3. Add in lap cheong and stir everything until evenly combined. Transfer them into the rice cooker.

4. In the same pan, add in rice and stir fry for a few minutes.

5. Transfer rice into the rice cooker, add water and chicken stock powder. Switch on the rice cooker and select the "Casserole rice" option and press start. The timer will set itself to 1 hour.

6. 10 minutes before cooking stops, the rice cooker will beep. At this point, add in spring onions and mix everything well.

7. When the rice cooker beeps again for the second time, it means cooking is done. Dinner is ready to be served!

8. Serve it any way you like, with or without garnishing is fine.

Share with us your photos too if you have tried cooking this recipe!

Happy cooking!

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Rice Cooker Butter Cake

I love my rice cooker because it has the "Cake" function! So, here's my super duper easy rice cooker butter cake.

Ingredients:

1 pack butter cake mix (heaped cup of flour + under a cup of sugar + 2 teaspoons baking powder + 1/2 teaspoon salt + couple teaspoon shortening)
3 tablespoons soft butter (REAL butter please! I used Kerrygold)
2 eggs, room temperature
3/4 cup milk, room temperature
1 cup frozen mixed berries (because I wanted berries in my butter cake), don't thaw

How to:

1. Grease the rice cooker pot with some butter.

2. Place the cake mix, soft butter, eggs, and milk into a medium mixing bowl. Using electric mixer, beat on low speed for 30 seconds to combine. Increase speed to medium and mix for two minutes, scraping down sides of bowl occasionally. Add in mixed berries and mix well with a spatula.

3. Pour mixture the prepared rice cooker pot. Turn on the rice cooker and choose the "Cake" function. Press start.

Ready to eat!

Soft and buttery!

Look at those berries!

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Rice Cooker Chicken and Mushroom Rice

I'm excited to show you some recipes that I've cooked using my Philips Avance Collection Fuzzy Logic Rice Cooker.

Rice Cooker Chicken and Mushroom Rice

Ingredients:
(Serves two adults + 1 preschooler)

1 Kee Song chicken thigh (and wing)
Salt & pepper
1 tablespoon organic mushroom powder by MommyJ Homemade
1/2 tablespoon organic turmeric powder
Grapeseed oil (or any vegetable oil)
1 medium red onion, coarsely chopped
2 cloves garlic, fine chopped
1 inch fresh ginger, thickly sliced
1 red chili, seeds removed and sliced
1 cup of fresh shiitake mushrooms
2 cups multigrain rice, washed
4 cups water

How to:

1. Marinate chicken with salt, pepper, mushroom powder, and turmeric powder. Set aside for at least an hour.

2. Heat up grapeseed oil (or any vegetable oil) in a frying pan over medium-high heat. Add in chopped onions, garlic, and ginger, then stir fry until fragrant.

3. Add in chilies and mushrooms and stir fry until mushrooms are soft. Add in marinated chicken pieces and cook until they turn more white than pink. Add rice and mix everything together until evenly mixed.

4. Transfer everything into the rice cooker and add water. Add some more salt, perhaps a few pinches. Mix well.

5. Choose the "5-Grain rice" option and press start.

6. Dinner is ready within an hour!

Here are other rice cooker recipes that I have tried:

Fish & Pasta Stew

I used the "Soup" function.

Herbal Chicken Soup with Quinoa Noodles

I used the "Soup" function for the soup, noodles are cooked separately before I served them together.

Pork Congee

I used the "Congee" function.

Quick Chili

I used the "Soup" function. Recipe blogged on this blog post.

Bacon, Vegetables & Quinoa Soup

I used the "Soup" function.

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