I can’t say no to a comforting, warm bowl of rice, chicken and mushrooms, all infused with sesame oil. This Taiwanese sesame oil chicken and mushroom rice has become my go-to for busy days or cold nights. It’s one-pot, packed with flavour and super easy to make in a rice cooker.
Table of Contents
- Watch How to Make It
- What is Taiwanese Sesame Oil Chicken and Mushroom Rice?
- Why You’ll Love This Recipe
- Ingredients List
- How to Make Taiwanese Sesame Oil Chicken and Mushroom Rice
- Frequently Asked Questions
Watch How to Make It
What is Taiwanese Sesame Oil Chicken and Mushroom Rice?
Taiwanese sesame oil chicken and mushroom rice is a comforting, one-pot rice cooker dish made with tender chicken thighs, fragrant sesame oil, and earthy, umami-packed mushrooms cooked directly with rice.
This recipe is inspired by the classic Taiwanese sesame oil chicken, a dish usually eaten during cooler weather. But this one-pot rice cooker version makes it so much easier for everyday cooking.
I’ve also adapted the recipe by adding the soaking liquid from dried shiitake mushrooms, along with extra fresh shiitake and shimeji mushrooms, to boost both flavour and texture.
Cooking everything together in the rice cooker means the rice soaks up all that savoury mushroom broth, chicken juices and toasty sesame oil, making every bite super aromatic and additive.
This recipe is perfect for busy days, cold nights or whenever you’re just craving a comforting rice bowl!
Why You’ll Love This Recipe
- One-pot, rice cooker friendly
- Packed with umami from mushrooms and sesame oil
- Comforting but still light enough for everyday meals
- Minimal prep, maximum flavour
Ingredients List
Check out the recipe card below for the full ingredient list.
Chicken Thighs
I prefer using chicken thighs for this dish because they stay juicy and tender, even after stir-frying and cooking with the rice. The extra fat also gives the dish a richer, more comforting flavour compared to chicken breast.
I also like to crisp up the chicken skin in the pan first because it adds a nice aroma and a bit of texture before everything goes into the rice cooker.
Dried Shiitake Mushrooms
Dried shiitake mushrooms are a must! They give this dish that deep, earthy umami you can’t get with other ingredients.
I usually soak them overnight with cold water, but if I’m in a rush, soaking them in hot water for 30 minutes works too.
I keep the mushroom soaking liquid to cook the rice (instead of using plain water), so every grain ends up packed with flavour. Also, the mushrooms hold up really well and give a nice bite alongside the juicy chicken.
Fresh Mushrooms
For my version of this dish, I like to add fresh shiitake and shimeji mushrooms for a bit of texture and contrast.
The dried shiitake mushrooms give all the intense umami, but I love how the fresh ones add juiciness and a little spring to the bite. They also soak up the sesame oil and sauces so well, making the dish feel more layered and satisfying.
Sauce and Seasoning
The sauces are simple, just things you would already have in a Chinese pantry, like Shaoxing cooking wine, light soy sauce, dark soy sauce and a little white pepper.
I also like to use rock sugar instead of regular sugar. It balances out the saltiness and adds a subtle sweetness that makes the sauce glossy and slightly thick, coating everything beautifully.
And of course, sesame oil is the star. It’s nutty, aromatic and gives the dish a bit of toastiness and richness, and it smells amazing! You really cannot substitute it.
I always use Kadoya Pure Sesame Oil for this dish. It has a rich toasted aroma and bold, nutty flavour that really elevates the chicken and mushrooms. Because it is premium Japanese sesame oil, it has a clean and pure taste compared to cheaper alternatives. You can find this in in Asian supermarkets or on Amazon.
How to Make Taiwanese Sesame Oil Chicken and Mushroom Rice
Soak the dried shiitake mushrooms in 150ml water overnight until fully plump. If you’re short on time, soak them in hot water for 30 minutes. Squeeze out the excess liquid, then slice the mushrooms. Keep the soaking liquid for later.
Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. Lightly season the meat side with black pepper.
Place the chicken skin side down in a cold pan, then turn the heat to medium. You don’t need to add oil because the chicken skin will render its own fat.
Once the skin starts to sizzle, cook for 4 to 5 minutes until the skin is golden and crispy. Flip and pan-fry the meat side for about 2 minutes. The chicken doesn’t need to be fully cooked at this stage as we will continue to stir-fry later. Remove from the pan and chop into bite-sized pieces.
In the same pan, add the ginger slices, dried shiitake, fresh shiitake and shimeji mushrooms. Stir-fry for 2 to 3 minutes until softened and fragrant.
Add the chicken back into the pan. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, white pepper, rock sugar and sesame oil. Stir-fry for another 2 to 3 minutes until the chicken is cooked through and everything is coated in a glossy sauce.
Add the washed and drained rice into your rice cooker. Top with the chicken and mushroom stir-fry, then pour in the reserved mushroom soaking liquid. Cook as you normally would for rice, usually around 30 minutes, depending on your rice cooker.
Once cooked, gently fluff the rice and garnish with chopped spring onions. Serve immediately. Enjoy!
Love Rice Dishes?
- Hong Kong Scallion Oil Crispy Chicken Rice
- Instant Pot Taiwanese Braised Pork Belly
- 20-Minute Tomato Beef Egg Rice
Frequently Asked Questions
You can, but chicken thighs are juicier and more tender, and the extra fat helps carry the sesame oil flavour. Chicken breast can dry out a bit when cooked in the rice cooker.
I don’t recommend skipping them. Dried shiitake mushrooms give that deep earthy umami flavour. If you don’t have dried ones, you can stick to fresh mushrooms, but the flavour won’t be quite the same.
Yes, you can cook the rice separately and stir-fry the chicken and mushrooms, then combine them at the end. The flavour will still be great, though the rice might not be as infused.
Sesame oil is the main star here, so you really can’t substitute it! It’s what gives this dish its signature aroma and nuttiness.
Taiwanese Sesame Oil Chicken and Mushroom Rice
2
servings15
minutes30
minutesA comforting Taiwanese sesame oil chicken and mushroom rice recipe. Juicy chicken, earthy mushrooms and fragrant sesame oil in one pot.
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Ingredients
150 g uncooked short grain rice
2 chicken thighs, deboned
1/2 tsp black pepper powder
5 -6 dried shiitake mushrooms, rehydrated and sliced
150 ml mushroom soaking liquid
45 g fresh shiitake mushrooms
45 g shimeji mushrooms
5 ginger slices
1 green onion, chopped (garnish)
- Sauce and seasoning:
2 tbsp Shaoxing cooking wine
1 tbsp light soy sauce
2 tsp dark soy sauce
1/4 tsp white pepper powder
10 g rock sugar
2 tbsp sesame oil
Directions
- Soak the dried shiitake mushrooms in 150ml water overnight until fully plump. If you’re short on time, soak them in hot water for 30 minutes. Squeeze out the excess liquid, then slice the mushrooms. Keep the soaking liquid for later.
- Debone the chicken thighs and make a few shallow cuts on the meat side to even out the thickness. Lightly season the meat side with black pepper.
- Place the chicken skin side down in a cold pan, then turn the heat to medium. You don’t need to add oil because the chicken skin will render its own fat.
- Once the skin starts to sizzle, cook for 4-5 minutes until the skin is golden and crispy. Flip and pan-fry the meat side for about 2 minutes. The chicken doesn’t need to be fully cooked at this stage as we will continue to stir-fry later. Remove from the pan and chop into bite-sized pieces.
- In the same pan, add the ginger slices, dried shiitake, fresh shiitake and shimeji mushrooms. Stir-fry for 2-3 minutes until softened and fragrant.
- Add the sliced chicken back into the pan. Pour in Shaoxing wine, light soy sauce, dark soy sauce, white pepper, rock sugar and sesame oil. Stir-fry for another 2-3 minutes until the chicken is cooked through and everything is coated in a glossy sauce.
- Add the washed and drained rice into your rice cooker. Top with the chicken and mushroom stir-fry, then pour in the reserved mushroom soaking liquid. Cook as you normally would for rice, usually around 30 minutes, depending on your rice cooker.
- Once cooked, gently fluff the rice and garnish with chopped spring onions. Serve immediately. Enjoy!
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