Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Rice Cooker Steamed Chinese Style Chicken

A traditional recipe converted to be prepared in your rice cooker. Be sure to cut the chicken pieces into bite sized pieces. Feel free to add or substitute any of your favorite Chinese dish ingredients (bamboo shoots, lily flower, black fungus etc.)

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 2 people have saved this recipe

Print   Add to Printer182 Times Printed

Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
Ingredients: Print   Add to cart
US Metric
    Rice Cooker Steamed Chinese Style Chicken
  • 1 1/2 lbs. chicken, 1-inch pieces
  • 1 link lup cheong sausage, thinly sliced
  • 4 oz. dried shiitake mushrooms, soaked, stems removed, thinly sliced
  • 1/2 inch fresh ginger root, sliced
  • 2 stalks green onion, finely chopped
  • 2 TB chicken broth
  • Garnish:
  • 2 stalks green onion, chopped
  • Seasoning:
  • 1 TB Aloha shoyu
  • 1 tsp. brown sugar
  • 1 TB cornstarch
  • 1 tsp. salt

Cooking Process:

In a mixing bowl; combine seasoning ingredients. Marinate chicken 15 minutes. Place chicken on heatproof plate; top with lup cheong, mushrooms, ginger, green onions and stock. Steam 15-20 minutes. Garnish with remaining green onion.

how to serve:
Serves 3.
Nutritional Information:

There are no nutritional values recorded for this Rice Cooker Steamed Chinese Style Chicken recipe.