1lbboneless skinless chicken thighscut into bite-size
3stalksgreen onionscut into 3-inch stalks
Instructions
Soak the morels in warm water until plump up. leave them whole. If you are using dried shiitake, soak until they are plump and then sliced them
Briefly wash the rice of any impurities. Drain and set aside
Whisk the oil, soy sauce, wine, and miso paste until they are mixed in a large mixing bowl. Add the chicken pieces and morels. Stir to mix everything
Using rice cooker:
Place the rice and chicken stock in the rice cooker. Pour the chicken and its marinade. Stir to mix everything. Top with stalks of green onions on top. Set the rice cooker to cook. I set mine on white rice setting and it is done cooking in 20 minutes. Check the chicken to make sure they are done. If not, reset and set for another cycle of cooking
Using a pot/dutch oven:
Add the rice and chicken stock. Pour in the chicken and its marinade and stir to mix everything. Bring it to a boil and then lower the heat. Place stalks of green onions on top. Cover with a lid and let it cook for 20-25 minutes
Uncover the lid. The rice should be fluffy at this point. Fluff it with a fork. Have a taste and season with some salt to your taste if needed. Ready to be served