Step 1

Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.

Step 2

Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.

Step 3

When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.

Step 4

Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.

Step 5

Cut the chicken up into pieces. You’re after the size of roughly two large grapes.

Step 6

Optional: remove the fat off the chicken and keep it aside to make lard for the rice.

Step 7

Marinate the chicken and mushrooms separately for a minimum of 20 minutes.

Step 8

Heat up a wok or pan and dry roast the rice grains for a few minutes.

Step 9

Throw in some of the chopped garlic to further infuse with the grains.

Step 10

Pour the roasted rice and garlic into a rice cooker.

Step 11

Add 3 cups of water and 1/2 cup mushroom water. You can substitute the water for chicken and pork stock if you have it on hand.

Step 12

Close the lid and let your rice cooker work its magic!

Step 13

In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.

Step 14

Move the cooked mushrooms in a bowl.

Step 15

Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken in and cook until the outside is seared. Cook it completely if you'd prefer.

Step 16

Optional: make the lard by adding the chicken fat into a small pot. Turn the heat up and let it slowly cook until the oil has released and the fat has browned.

Step 17

Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.

Step 18

Add the fried onions and lard to the rice.

Step 19

Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.

Step 20

At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.

Step 21

Add the spring and fried onions as a garnish then stir to mix in evenly. Stir the rice so that the grains are evenly coated with sauce.

Step 22

Enjoy your meal!