Rice Cooker Recipe ~ Pumpkin Chicken Sprouted Rice

Prepare the ingredients.

Prepare the ingredients: clean the chicken thighs and drain the water, then cut into small cubes; slice the onion into small pieces; cut the pumpkin into small cubes; soak the shiitake mushrooms in advance, then clean and cut them into thin strips; slice the ginger; and chop the green onions into fine pieces.

Wash the brown rice thoroughly and put it into the rice cooker. Add the amount of water indicated for the inner pot of the rice cooker, slightly less than the suggestion. Close the lid and select the 'Sprouted Rice' function. Cooking sprouted rice takes a total of 4 hours, with the first 3 hours being the time for the brown rice to sprout, so manage your time accordingly.

The rice cooker has started working.

Marinate the chicken with cooking wine and pepper for 10 minutes, then add oyster sauce and starch, soy sauce and dark soy sauce, and mix well to set aside.

Heat the pan and add olive oil, put in the ginger slices and stir-fry until golden, then remove and discard them. Add the onion and mushrooms to the pan and stir-fry until fragrant, then add the chicken and stir-fry until the chicken changes color. Add the pumpkin cubes and pour in an appropriate amount of water, bring to a boil, then reduce to medium-low heat and simmer until the pumpkin is cooked. Finally, reduce the sauce and plate.

After the rice cooker has been on for three and a half hours, open the rice cooker lid, and by this time you can already see the golden sprouted rice and crab hole rice.

At this point, spread the stir-fried pumpkin and chicken evenly over the rice, and continue for the remaining time.

Sprinkle with chopped green onions and simmer for about 3 minutes.

Punch the pot lid, the aroma is overwhelming.

A pot of delicious and fragrant food, and you can enjoy sprouted rice right away.