Chinese Mixed Rice with Chicken Broth

Chinese Mixed Rice with Chicken Broth

I always make this Chinese-style mixed rice when I make boiled chicken Even without any other ingredients, it always turns out delicious.


Uncooked white rice
1 rice cooker cup (180 ml)
Cooking broth from boiling chicken (Recipe ID: 2564923)
190-200 ml
Bamboo shoots cooked in water
30-40 g
30-40 g
Dried shiitake mushrooms
Soy sauce
1/2 teaspoon
Sesame oil
1/2 teaspoon


1. Strained cooking broth from boiling the chicken (Recipe ID: 2564923) contains salt. If the liquid is too salty, add some water to adjust the taste. Rinse the rice.
2. Cut the carrot, bamboo shoots, and the rehydrated shiitake mushrooms into small cubes. I think the taste will be balanced if the total of the other vegetables equals the amount of rice (about 180 g).
3. Put the rice into a rice cooker, fill the cooking liquid up to the mark for making 1 rice cooker cup's worth of rice. Add the vegetables on top and pour in the soy sauce and the sesame oil, and stir well. Then press start.
4. Once the rice is has finished cooking, mix it up, and you're all done. The sesame oil will give your rice a nice, glossy sheen.
5. Make fluffy egg-drop soup using the same cooking liquid (Recipe ID: 2564974)

Story Behind this Recipe

The aroma of the sesame oil will stimulate your appetite and will make you ask for seconds and thirds. I always make this mixed rice and the fluffy egg-drop soup (Recipe ID: 2564974) whenever I make boiled chicken.