Oyster Sauce Shiitake Mushroom and Chestnut Steamed Chicken Thigh (Easy Rice Cooker Version)

Gourmet Highlight: Features a flavor reminiscent of Hong Kong-style cha chaan teng or banquet dishes, with tender, well-seasoned chicken and soft, sweet chestnuts. Ingredients: Boneless chicken thigh (cut into bite-sized pieces). Cooked chestnuts (store-bought vacuum-packed is fine), about 5-8 pieces. Dried shiitake mushrooms (soaked in advance and halved). Seasonings: 1.5 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp rice wine, 0.5 tsp potato starch (cornstarch), ginger slices, a little sugar, and sesame oil. Simple Steps: Marinate the chicken thigh with all seasonings and ginger slices, mixing well, for 15 minutes. Find a deep dish, layer the bottom with shiitake mushrooms and chestnuts, then top with the marinated chicken thigh (including the sauce). Add 1.2 cups of water to the outer pot of the rice cooker. Steam until the switch pops up, then let it rest for 5 minutes to make the chicken even more tender.