Sesame Oil Chicken Rice


  1. Rinse the rice three times, drained and set aside.
  2. Add 1.5 tbsp. of sesame oil into the rice cooker, and then add in the ginger. Stir well and close the cover for about 2-3 minutes.
  3. Open the cover, add in the chicken and mushroom, stir well, then add in 5 tbsp light soya sauce, half tbsp. dark soya sauce and stir well. After that add in cabbage and Goji, mix well. Then add in salt, mix well.
  4. Take out half of the chicken mixture, pour in the rice, and stir well. Add in salt, then pour the half-chicken mixture into the pot. Add in water (or broth) and Chinese wine.
  5. Close the cover and cook the rice.
  6. After the rice is cooked, let it simmer inside the pot for about 10 minutes, add 5 tbsp of sesame oil, mix well and serve.



350g Boneless Chicken Tights (cut to bite size)

Ginger (about thumb size – shredded)

1.5 tbsp of sesame oil

250g Sweet Cabbage

80g Shitake Mushroom (soaked, sliced)

2 cups of Ros Thai Fragrant Rice

2 cups of Water / Chicken broth

1.5 tbsp of light soya sauce

0.5 tbsp of dark soya sauce

1 tsp of salt

20g Goji

0.5 tbsp of sesame oil (added after rice is cooked)



3tbsp of Chinese wine (Shao Xing Wine)