Chicken and Chinese sausage rice
Chicken and Chinese sausage rice is a fragrant one-bowl main course where boneless chicken thighs, sweet Chinese sausages and dried shiitake mushrooms steam over jasmine rice. The Thermomix grinds pepper, weighs the sauces directly in the bowl and cooks everything hands-free, absorbing the oyster and soy sauce flavours into every grain.
About this recipe
Chicken and Chinese sausage rice in the Thermomix TM7 brings a beloved Cantonese claypot-style comfort food into your all-in-one kitchen machine. If you have been searching for one-pot rice recipes with real depth, this is the one: the boiling water first rehydrates the dried shiitake mushrooms, creating an intensely aromatic soaking liquid that becomes the cooking liquid for the jasmine rice. Boneless chicken thighs stay succulent while the sweet, fatty Chinese sausage renders its juices into the grains, and a trio of light soy, oyster sauce and dark soy sauce delivers that glossy, savoury finish with a kick of freshly ground pepper and a drizzle of sesame oil. This is a quick weeknight dinner that tastes like it simmered for hours, and because the TM7 handles the stirring and temperature, you simply layer, set and walk away. Ideal for busy households, meal prep or anyone craving authentic Asian flavours without juggling multiple pans on the hob.
Preparation tips
- Soak the dried shiitake mushrooms in the boiling water before you start, and reserve every drop of that fragrant soaking liquid to cook the jasmine rice, as it carries most of the deep umami flavour.
- Slice the Chinese sausages thinly on the diagonal so their sweet, fatty juices render out evenly and coat every grain of rice, and cut the chicken thighs into similar-sized pieces for even cooking.
- For a kid-friendly version, reduce the dark soy sauce and pepper, and add frozen peas or diced carrots on top of the rice during the final minutes so they steam gently alongside the chicken and sausage.
- Store any leftovers in an airtight container in the fridge and reheat with a splash of water to revive the fluffy texture of the jasmine rice.
Recipe variations
- Make it gluten-free by swapping the light soy, dark soy and oyster sauce for tamari and a gluten-free oyster sauce alternative, keeping the same savoury depth from the shiitake soaking liquid and sesame oil.
- For a festive version, add lap cheong plus cubes of Chinese cured pork belly, a handful of dried shrimp and fresh spring onions and coriander to finish, turning this humble rice into a celebration-worthy claypot-style centrepiece.
Thermomix TM7 Benefits
- Weighing precision - The TM7 built-in scale weighs the light soy, oyster sauce and dark soy sauce directly in the bowl, gram-accurate. [Built-in scale]. [Precision Control]
- Grinding pepper - The Thermomix grinds whole peppercorns freshly for this chicken rice, releasing sharper aroma than pre-ground. [Grinding]. [Multi-Function]
- Hands-free cooking - The Thermomix heats the jasmine rice and shiitake liquid unattended, absorbing the sauces without sticking. [Heating]. [Hands-Free]
- Gentle steaming - The Varoma of the TM7 steams chicken thighs and Chinese sausage above the rice, keeping them juicy and tender. [Steaming]. [Multi-Function]
- Even mixing - The TM7 mixes the sesame oil and soy seasonings through the cooked rice evenly, coating every grain. [Mixing]. [Multi-Function]
Ingredients
- dried shiitake mushroom
- boiling water
- skinless, boneless chicken thighs
- light soy sauce
- oyster sauce
- dark soy sauce
- ground white pepper
- sesame oil
- garlic cloves
- fresh ginger