This recipe is inspired by a manga! Yes, you read it right. Garlic Butter Rice with Mushroom & Chicken is inspired by a manga that I read when I was a kid. It was called “Pank Ponk“, the character was a rabbit that has been adopted by a human family.
Jump to RecipeThe human mother was harvesting mushrooms from their lawn and they cooked a bunch of mushrooms with rice in the rice cooker. The rabbit was so happy to eat the whole rice cooker that he left none for the family to eat.
It looks so good that I always wanted to try it. I added more ingredients such as garlic, basil, and chicken for this dish.
In the manga, the mother was using a big mushroom, so I assume that might be a King Oyster mushroom. But, I use both Shimeji & Shitake mushroom because I just love the strong mushroom flavour.
Shitake mushrooms could be very strong for some people. If you do not like the taste of it, then you can skip it and get any Asian mushroom you could find in the grocery.
It is very important to rinse the rice before you cook it in the rice cooker. Just use running water, rinse it 3 times, and fill it with water accordingly to the instruction of the rice cooker. As Asians, we use our fingers to measure our rice! Please don’t cook rice the way you cook pasta!
The final dish might look slightly like a risotto but less creamy and less watery. If you are into meal prepping, this garlic butter rice recipe would be a good option for your carbs intake.
Let’s Cook!
Garlic Butter Rice with Mushroom & Chicken
Equipment
- Rice Cooker
- Nonstick Pan
Ingredients
- 2 cups Jasmine Rice
- 250 grams Chicken Thighs diced
- 6 pcs Shitake Mushroom Sliced
- 250 grams Shimeji Mushroom cut
- 1/2 piece Brown Onion chopped
- 8 cloves Garlic chopped
- 5 tbsp Butter
- 2 tbsp Olive Oil
- 2 tsp Mushroom Stock
- 2 tbsp Dried Basil
- 1 tsp Salt & Pepper to taste
Instructions
Garlic Butter Rice with Shimeji Mushroom
- Prepare the rice cooker, rinse the rice at least three times to get rid of the starch. Set Aside (Don't cook it yet)
- Prepare the nonstick pan, heat up olive oil. Add 4 chopped garlic cloves, then onion. Saute until fragrant. Add Shimeji mushroom, mushroom stock and a pinch of salt & pepper
- Add the mixture of Shimeji mushroom, garlic, and onion to the rice cooker. Add 1 tbsp of dried basil. Cook the rice (approximately 25 minutes depending on the rice cooker)
Chicken & Shitake Mushroom
- While waiting for the rice to cook, heat up the previous nonstick pan and add olive oil
- Add chopped garlic, and 1 tbsp butter then saute until fragrant
- Add diced chicken thighs, salt, pepper, and dried basil. Stir well, add 1 more tbsp of butter and cook until browning
- By this stage, the chicken has cooked, browning, and the smell of garlic butter basil is the bomb
- Add Shitake mushroom. Stir well and add 1 tbsp of butter. The mushroom will soak the butter, add a little bit of water to prevent dryness.
- Once the rice is cooked. Add the finished chicken inside the rice cooker. Stir well with the rest of the butter left.
- Adjust salt & pepper, dried basil, and add butter to taste.
A quick tip: add a pinch of dried basil and salt every time you want to reheat it.
Good luck, and let me know how did you go with this recipe!
