Claypot Chicken Rice in Rice Cooker

By JC -

I've been craving for Singapore's Claypot Chicken Rice, and fortunately, my friend posted a picture of her following a recipe of Claypot Chicken Rice that can easily be done with a rice cooker.  

And since I woke up today at 2AM and can't go back to sleep, I decided to make one to prepare for lunch.





https://dailycookingquest.com/clay-pot-chicken-rice-in-rice-cooker.html

Clay Pot Chicken Rice in Rice Cooker

     5.0 from 16 reviews

Author: Anita Jacobson

Categories: One Dish Meal

Cuisine: Chinese Malaysian

Ingredients: Chicken Pork Rice

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4

Ingredients

  • 450 gram (1 lb.) boneless skinless chicken thigh/breast, cut into 1 inch cubes
  • 4 tablespoon oil
  • 4 cloves garlic (Indonesian: bawang putih), minced
  • 1 inch ginger (Indonesian: jahe), cut into 6 sliced
  • 3 rehydrated dried shiitake mushrooms, thinly sliced (*)
  • 2 Chinese sausages (Chinese: lap cheong), thinly sliced diagonally
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white/black pepper
  • 2 rice cooker cups rice (or regular 1 1/2 cup rice), washed and drained
  • enough water to cook rice according to your rice cooker (mine needs 3 rice cooker cups)
  • 1 teaspoon sesame oil
  • 2 scallions (Indonesian: daun bawang), thinly sliced diagonally
  • Marinating sauce
  • 1 tablespoon oyster sauce (Indonesian: saus tiram)
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 inch ginger (Indonesian: jahe), grated

Instructions

  1. Marinate chicken breast with the marinating sauce, set aside for 15 minutes.
  2. Heat oil in a frying pan/wok, sauté garlic and ginger until fragrant, about 2 to 3 minutes. Add shiitake mushroom, Chinese sausages, chicken cubes along with all the marinating sauce, then season with salt, sugar, and ground white/black pepper. Cook until chicken is no longer pink.
  3. Add the rice into the pan/wok, stir until well combined. Note that the rice is not yet cooked at this stage, it just got mixed in with the rest of the ingredients in the pan/wok. Transfer all the mixture from the pan/wok into a rice cooker pot, add the required water to cook the rice (this should follow the instruction for your rice cooker), then drizzle with sesame oil.
  4. Cook in the rice cooker, with a simple "cook rice" function or "white rice" function for fancier machines, until it turns to "keep warm", wait for 15 minutes, then open the lid and add the sliced scallions. Fluff the rice with a paddle and serve immediately.

Notes

  • (*) Soak dried shiitake mushrooms in hot water until soft and fluffy, remove stems, then thinly sliced. You can use the soaking water as part of the water to cook the rice.




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