Rice Cooker Chicken and Mushroom Rice

Ingredients

• 10 large dehydrated shiitake mushrooms (or as many as you like)
• 1 kg chicken (any cut you like)
• 5 slices ginger cut into strips
• 2 Chinese sausages (we get them from the local Chinese supermarket)
• 5 cloves finely chopped garlic
• chopped spring onion
• fried onion (optional)

Chicken Marinade

• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 3 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 2 tbsp shaoxing wine (use dry sherry as an alternative or simply skip this ingredient)
• 2 tbsp potato starch
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken bouillon powder
• pepper to taste

Mushroom Marinade

• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp oyster sauce
• 1 tbsp shaoxing wine
• 1 tsp potato starch
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp chicken bouillon powder
• pepper to taste

Directions:

1. Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.
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.
3. When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.
4. Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.
5. Cut the chicken up into pieces. You’re after the size of roughly two large grapes.
6. Optional: remove the fat off the chicken and keep it aside to make lard for the rice. 
7. Marinate the chicken and mushrooms separately for a minimum of 20 minutes.
8. Heat up a wok or pan and dry roast the rice grains for a few minutes.
9. Throw in some of the chopped garlic to further infuse with the grains.
10. Pour the roasted rice and garlic into a rice cooker. 
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.
12. Close the lid and let your rice cooker work its magic!
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. 
14. Move the cooked mushrooms in a bowl.
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.
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. 
17. Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.
18. Add the fried onions and lard to the rice.
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.
20. At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.
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.
22. Enjoy your meal!

Source: https://www.wokandkin.com/rice-cooker-chicken-and-mushroom-rice/#recipe

Furikake Snack Mix

Ingredients

• 1 box Wheat Chex
• 1 box Corn Chex
• 1 box Honeycomb cereal
• 1 bag (any size) Fritos
• 1 bag (any size) Bugles 
• 1 bag (any size and shape) pretzels
• 1 cup butter
• 1/2 cup or honey
• 2/3 cup sugar
• 2/3 cup vegetable oil
• 2 tablespoons soy sauce
• 1 bottle Nori Goma Furikake

Directions:

1. Preheat the oven to 250F.
2. In two large pans, divide the Wheat (or Rice) Chex, Corn Chex, Honeycomb cereal, Bugles, Fritos, and Pretzels, evenly between the two pans. Set aside.
3. Now make the syrup. Melt the butter in a saucepan. Once melted, add in the Karo Syrup (or honey), sugar, vegetable oil, and soy sauce. Stir to mix. 
4. Pour the syrup over the two pans of chex mix, make sure to divide the syrup equally between the two pans. Using two big spoons/spatulas, toss the chex mix until all the pieces are evenly coated with the syrup.
5. Then pour in the whole bottle of Nori Goma Furikake, split between the two pans. Stir until the furikake is mixed evenly.
6. Bake at 250F for 1 hour. Take the pan out every 15 minutes to toss/mix to make sure it cooks evenly. 
7. Remove from oven, let cool. Then divide up into bags/containers and share. Everyone loves Furikake Chex Mix! 

Notes: This is a flexible recipe. Feel free to change up the Bugles, Fritos, and Pretzels..include more/less of any or skip them entirely. Other popular ingredients people also add are peanuts, Cheetos, and Goldfish. Just make sure to keep the three "essentials" which are: 1 box each of the Wheat Chex (or Rice Chex), Corn Chex, and Honeycomb cereal.

Source: https://onolicioushawaii.com/furikake-chex-mix/

Rocky Road Bars

Ingredients:

• 2 cups semi sweet chocolate chips
• ¾ cup peanut butter
• 3 cups mini marshmallows
• 1 cup walnuts coarsely chopped
• ½ cups peanuts chopped

Directions:

1. Line a 9 x 9 inch pan with foil.
2. Melt together the chocolate chips and peanut butter over low heat until smooth.
3. Stir in nuts and remove from heat. Allow to cool 3-4 minutes.
4. Add marshmallows and stir to coat.
5. Spread in pan and refrigerate until firm.

Source: https://www.spendwithpennies.com/easy-rocky-road/

*Feel free to add/remove/substitute nuts, pretzel, etc.

Ga Roti Vietnamese Roasted Chicken

 Ingredients:

• 2 tablespoons of soy sauce
• 1 teaspoon of five spice powder
• 1 tablespoon of honey
• 1 teaspoon of black pepper
• 1 teaspoon of white pepper
• 1 teaspoon of sesame oil
• 1 teaspoon of minced garlic
• 3 tbs diced green onions
• 2 tbs cooking oil
• Rice, tomatoes, cucumbers 

Dipping Sauce

• Juice from roasted chicken
• lime wedges
• chili garlic sauce or thai red chilies
• soy sauce

Directions:

1. In a mixing bowl, combine soy sauce, five spice powder, honey, peppers, sesame oil and garlic along with the cornish hen and mix well. Cover and marinate the cornish hens preferably overnight, but a 3-4 hours will probably still do.
2. Preheat oven for 350 degrees. Place in baking pan and bake hens in middle rack with skin facing up. In the meantime, heat the cooking oil and add the green onions and remove from heat and set aside.
3. Bake for about a half an hour or until the internal temperature reaches 165 degrees or poke and juices run clear. The baking pan will contain the juices and marinade. DO NOT throw this out! Take the juices and add a little soy sauce, squeeze of some lime, and garlic chili sauce or Thai peppers for a great dipping sauce.
4. For extra crispiness, you can quickly sear the skin on high heat in a heavy skillet right before serving. Serve with tomatoes, cucumber, and rice.

Source: https://theravenouscouple.com/2009/09/ga-roti-vietnamese-roasted-chicken.html

Chicken Shashlik

 Ingredients:

• 2 chicken breast cut into 1-inch cubes
• 1 green bell pepper cut into 1-inch cubes
• 1 red bell pepper cut into 1-inch cubes
• 1 onion cut into 1-inch cubes
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder + 1/2 tsp spicy red chili powder
• 1/2 tsp Tandoori chicken masala or use garam masala
• salt to taste
• 1 tbsp lemon juice or vinegar
• 1 tsp soy sauce
• 1 tbsp tomato sauce
• 1 tbsp oil
• 5 skewers

Procedure:

1. In a mixing bowl, combine the chicken with ginger garlic paste, chili powder, Tandoori chicken masala powder, salt to taste, lemon juice, soy sauce, tomato sauce and oil.
2. Add onion and bell peppers to the bowl . Combine it with the marinade.
3. Cover and keep it in the refrigerator. Marinate it for atleast an hour.

Making Chicken Shashlik

1. Thread the onion, bell peppers and chicken on the skewers.
2. Heat 2 tsp oil in a pan over medium heat. Add 1 tsp butter. Addition of butter is optional.
3. Place the chicken skewers over it.
4. Rotate the skewers so that they cook until slightly charred from all sides.
5. Brush some oil/butter on it.
6. Cover and cook for 2 minutes on low heat.
7. Chicken Shashlik is ready to serve.
8. Serve with onion slices and lemon wedges.

Source: https://theyummydelights.com/chicken-shashlik-recipe/