Rice Cooker Mushroom Chicken Bento

Steps

How to make it

Prep 10 min · Cook 18 min

1. Pat dry 260g chicken breast; trim and cut 160g mushrooms into bite-size pieces; shred 1/4 onion into fine strips; mince 2 cloves garlic.
2. Slice chicken crosswise against the grain into thick pieces; toss with 1.5 tsp soy sauce and minced garlic; rest 10 minutes to marinate.
3. In a heatproof dish, layer onion strips on the bottom, mushrooms in the middle, and chicken slices flat on top (layering keeps everything from turning mushy).
4. Add 1 cup water to the outer pot, place the dish in the inner pot, cover, and start steaming.
5. When the switch pops up, rest 5 minutes.
6. Check that chicken is fully cooked (skewer should show no pink juices) and mushrooms are soft but still hold their shape.
7. Toss gently, season with a pinch of salt to taste, and divide into 2 portions; let cool before refrigerating.

Tips & storage

Make it easier

• Rub with 1 tsp oil before steaming for extra tenderness.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate up to 2 days; reheat before eating.

Substitutions

Optional add-ins