Chicken shiitake rice

Ingredients

• 300 g boneless chicken thighs
• 180 g uncooked rice
• 100 g fresh shiitake mushrooms
• 30 g carrots
• 15 ml light soy sauce
• 10 ml cooking oil
• 240 ml water
• 10 g ginger
• 5 g scallions

Method

1. Rinse and drain the rice. Cut the chicken into 2 cm pieces, slice the mushrooms, dice the carrot and julienne the ginger.
2. Heat oil in a wok. Stir-fry the chicken until the surface changes colour, then add the ginger, mushrooms and carrot and fry for 2 minutes.
3. Put the rice and stir-fried ingredients into a rice cooker with the light soy sauce and 240 ml of water. Mix and start the regular rice cycle.
4. Rest covered for 10 minutes. Check that the chicken reaches at least 74°C and the rice is cooked through. Continue heating if needed, then top with scallions.