Ingredients: Chicken, dry mushrooms, salt, soy sauce, star anise,  ginger



1. Place dried shiitake mushrooms in a medium-sized bowl and add water to cover. Rehydrate mushrooms until soft, 20 to 30 minutes (or according to instructions). Set aside.
2. Wash chicken carefully with tap water. Transfer to the pot of rice cooker and add water to cover chicken.
3. Add ginger, light soy sauce, dark soy sauce, sugar, star anise and 1/2 teaspoon salt into the wok. Use a spatula to scoop the chicken from the bottom and mix the ingredients.
4. Choose "Stew" function and press Start into cooking

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