Soy Rice and Chicken

• 12 cup sushi rice
• 12 cup dried shiitake mushroom (if large, cut into strips)
• 34 cup low-sodium soy sauce
• 4 tablespoons oil, divided
• 1 slice fresh ginger, cut into thin strips
• 34 cup diced raw chicken thigh
• 2 tablespoons low-sodium soy sauce
• 3 12 cups long-grain white rice
• 2 garlic cloves, squashed
• 12 white onion, sliced into half-rings
• 3 tablespoons low-sodium soy sauce
• 4 12 cups cool water
• salt

1. Rinse the sushi rice under running water until it runs clear.
2. Cover with cold water and set aside to soak.
3. Cover shiitake pieces with 3/4 c soy sauce and set aside to soak until soft.
4. In a non-stick pan, heat 2 tbsp oil over medium heat until it shimmers.
5. Add ginger and stir until fragrant, 1-2 minutes.
6. Add chicken and 2 tbsp soy sauce; stir-fry until chicken is cooked through, 3-4 minutes.
7. Set aside on a plate until thoroughly cool (this is important, or the rice cooker will shut off early).
8. Rinse regular rice under running water until it runs clear; drain well.
9. Drain sushi rice well and set both aside.
10. Squeeze the shiitake mushrooms dry, but save the soy sauce.
11. In the same non-stick pan, heat the remaining oil over medium heat until shimmering.
12. Add the onions and garlic and stir-fry until garlic is fragrant, 60-90 seconds.
13. Add the mushrooms and stir-fry 2 minutes.
14. Add all the rice and 3 tbsp soy sauce and very quickly stir-fry until rice is coated with oil and soy, about 1 minute.
15. Transfer rice and chicken to rice cooker.
16. Add 4 1/2 cups water and the reserved soy sauce used to soak the mushrooms.
17. Add a pinch of salt.
18. Stir vigorously for 5-6 minutes to dissipate heat (or the cooker will not sense correctly).
19. Cover and press the rice cooker button; cook until it finishes its cycle.

rice, shiitake mushroom, soy sauce, oil, ginger, chicken thigh, soy sauce, longgrain white rice, garlic, white onion, soy sauce, water, salt

Taken from www.food.com/recipe/soy-rice-and-chicken-439778 (may not work)