Pumpkin Cabbage Chicken Stew (Made in Rice Cooker)

Super easy if you have a rice cooker or crockpot. Just chopped all the ingredients and place in the pot with seasonings. Serve with brown rice for a complete meal :) Easy to freeze and make in batches too.

Ingredients

Cabbage

Japanese Pumpkin

2 dried shiitake mushrooms (soaked overnight)

1 tsp arame

1 tsp wakame

Chicken fillet (450g)

Seasonings for Stew

2 tsp mirin

2 tsp shoyu

1 tsp sesame oil

3/4 cup Dashi broth

Seasoning for chicken

2 tsp mirin

2 tsp Chinese cooking wine

1 tsp minced garlic

White pepper

Steps

1. Mix all chicken seasoning with the fillets. Marinate for 30 mins.
2. Mix all veggie seasonings with Dashi broth till combined.
3. Place chopped pumpkins, cabbage, mushrooms, arame and wakame (in this order) into the rice cooker. Then pour in veggie seasoning mix in step 2.
4. Press rice cooker on brown rice cooking mode (90 mins for my rice cooker). I placed chicken fillets in after 30 mins of cooking.
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