Introduction: Rice Cooker Stewed Bee Hoon With Chicken and Mushrooms

About: Angela Chua-Jew is a Singaporean cookbook writer that currently resides in the UK. Angela believes that every meal is an opportunity to bond; and that every meal preparation is an opportunity to love, laugh an…

This stewed bee hoon (rice vermicelli) is a recipe I created using a rice cooker and an easy one-dish meal to whip up at home. It is quick to prepare the the ingredients are easy to find. The quantity of ingredients are also variable and you can easily 加料 (add ingredients) to your liking! The taste is very homely and has received many (Y)s from those whom I have had the privilege to cook it for. Do try it and share your own variation!


140 g vermicelli/Bee Hoon (soaked in water for at least 15 mins)

4-5 pcs chicken thigh (seasoned with salt for at least 15 mins)

1 tsp cooking oil

3 slices bacon

3 cloves garlic

1 stalk coriander

5-7 mushrooms of your choice

500ml water

(Sauces - mix all ingredients together)

2 tbsp oyster sauce

2 tbsp Maggie seasoning sauce

1 tsp sugar

1 tsp white pepper

1 tsp sesame oil

1 tbsp shoaxing wine

1 tbsp corn flour (dissolved in 1 tbsp water)

Step 1: Fry Chicken

Heat pan with oil and pan fry chicken until lightly golden brown and set aside.

Step 2: Prepare Rice Cooker

Place bacon in rice cooker followed by garlic and ginger and turn on to cook.

Step 3: Putting It All Together

When rice cooker turns to keep warm, add in chicken, mushrooms, vermicelli, coriander, sauce mixture and water and cook for 15 mins. After 15 mins, leave the rice cooker under keep warm for an extra 5-10 mins.

Step 4: Eating Time!

Serve hot with blanched broccoli, a wedge of lime, cut chili and coriander to garnish.

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